"This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan." — simmig
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chopped fresh ginger
tomato - peeled, seeded and diced
salt, or to taste
ground black pepper to taste
chopped fresh cilantro
At first i passed on this recipe because i thought it would be too much work to broil and peel. Was I wrong!!! SUPER easy recipe. We had an indian night and this by far was our favorite dish. Perfect soft consistency. Pick 2 small eggplants instaed of a large one because it will be more tender and not have the bitter flavor some eggplants get when they're too big. Perfect spices, and the onions are amazing.
The taste of this dish is good, but the texture leaves a little to be desired. A better way to cook the eggplant is to slice it in 1" pieces, place the pieces on a paper towel, and lightly salt them. Leave them for at least a half hour (2 hours is ideal), then pat them dry. Cook them at about medium on the stove in some oil, stirring often, for about a half hour or until they lose most of their water and turn a darker color. The texture and taste of the eggplant really comes out this way. The rest of the recipe was quite tasty.
Here is my version:I removed the skin on the eggplant and cut it into 1 inch rings, sprinkled it with some salt and let it sit for at least 30 min (to remove the excess water). Then I placed it in the oven and let it bake for approximately 15 min. Then i cut it into cubes and used it as dirrected. I eliminated the cumin seeds. I added 4 med tomatoes, and 3 cloves of garlic. Instead of 1/2 tsp of tumeric, i added 1 tsp of tumeric. I also added 1/2 tsp curry powder and 1/4 tsp of garam masala. I also cooked with olive oil instead of veggie oil. I also added 1/2 cup of water.
This dish was a big hit. I added in curry powder instead of the cayenne pepper. My father usually doesn't like eggplant, but he helped himself to multiple servings of this.
I was dubious about charring the eggplant in the oven, but it turned out perfectly, and was very easy. I acutally set the broiler to 500 degrees rather than all the way up, and by the time it charred, all of the bitter juices had leached out of the eggplant and it was extremely soft (no need for pureeing to get it smooth).
The flavor of this dish was very good, though I left out the fresh cilantro because I don't like it.
I will be making this again!
this recipe was very good. usually vegetarian recipes taste as if something was missing, but this one was full of flavour! i made a few changes though. I didn't want a mushy texture so i chopped the eggplant into cubes, drizzled with oil and baked in the oven for 15-20 min. this way it takes away the bitterness and brings out the flavour. i also cubed zucchini and added it at the same time as the onions. i added a couple teaspoons of fungreek seeds, and chickpeas just to add some extra texture. my 3 year old really doesn't like veggies unless it's hidden well... and he ate this up like no tomorrow. i will be making this again.
Good...I cut the eggplant in half and roasted it in the oven at 400 for 30 minutes. I also used a can of tomates with onion instead of the single tomato and ground ginger instead of fresh. Definatey low cal, but there is Baingan Bharta (Eggplant Curry) on this website that I think I better. Thanks, though.
Delicious! Just the right balance of spices. Serve with a yogurt or mint sauce and enjoy it even more.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Eggplant - Bhurtha
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 67
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