Indian Eggplant - Bhurtha
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.
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.
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.Read More
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.Read More
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.
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.
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.
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.
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!
Outstanding. I was out of tomatoes so I substituted 1 large roasted red pepper. I also used 1 med red onion julienned and 2 small fresh purple eggplants roasted not fried. I recommend letting the skin burn a bit, I also allowed the eggplant to cool and drain before dicing it up. I finished cooking it and my 14 year old daughter came floating into the kitchen with a euphoric look on her face (she's my most discerning taster), and said, "Dad, what is that smell....hmmmmmmmmmm." I said, "here, try it." (she claims to "Hate" eggplant). I gave her a fat forkful of this with a big chunk of eggplant and her face melted into bliss producing, after a few resonating moments a satisfied smile. I said, "what do you think?" She said, "it's amazing." I said, "thank you, I'm glad to see that you have an appreciation for eggplant." her mouth dropped and her eyes opened wide and she said,"are you serious? this is eggplant?" I said, "that's right kiddo, thank you for being open and willing." This was a big hit and is in my list of staple meals that we eat regularly.
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.
This is such an awesome dish. I loooooved it.
Great review. I recommend a few changes, however. First, I used a half a can of peeled, diced tomatoes with juice instead of fresh tomatoes. I also added curry powder (1/2 tsp) and garam masala (1/2 tsp). Next time I will add a half a cup of green peas. I also think it may be better to slow stew this over a few hours, so I'm going to try that too.
This recipe was delicious! I had bought on sale several eggplants for my husband to make eggplant parmesan; however, when I saw this recipe, which seemed more healthier, I decided to use my eggplants to make Bhurtha (I had never tried this before). I doubled all the ingredients and I added green peas as suggested, and two zucchinis I had available. I was planning to freeze the leftovers - no such luck! It was so good that my husband had two servings, I took some for lunch the next day, and we had the same dish again for dinner the following day! I served it with Basmati rice one day, and the next day with boiled new potatoes. Great recipe for my collection! Thank you!
This was excellent. I'm usually not very good at making spicy Indian dishes, 'cause I can never figure out the right combination of spices. But this turned out great and ohsospicy! :) Thank you.
This is a wonderful recipe. I recommend doubling the spices. Broiling the eggplant isn't hard and the flesh will easily come off. I served this dish over basalmic rice.
I agree with Swandivr22's suggestion: cut the eggplant in pieces, salt it for a few hours to draw out the moisture, pat it dry and then slow saute. Whether you follow the original prep or do it this way, this eggplant is a winner - easy, savory, not overly spicy (although you can certainly make it that way - I love very hot food), and could win over people who don't think they like eggplant. I served it with red dal and spinach with mustard seed. I'll definitely be making this again.
freakin' delicious! don't be afraid to use a very large eggplant.
Much easier than I expected it to be. Also, my boyfriend is not really a fan of indian food, but he loved this. I also replaced the cayenne pepper with curry powder and increased the amount of fresh ginger. It was just spicy enough. I also left the onions still a bit crisp for added texture. We will definitely use this one again!
Easy and delicious. Will make again!
Delicious, easy, and very authentic!
I followed this recipe to the letter... and it came out well. There is room to make one's own special improvisations which makes this recipe even better (IMO). i usually cut and salt my eggplant but i DID NOT do that here- as i stated- i followed this recipe as is and it was yummy.
Loved this! Made a few changes (of course)! In addition to the onion and eggplant, I added 6oz broccoli florets, 1/2 bunch kale and used a can of petite diced tomato rather than fresh. I also used 1 tsp garam marsala and 1 tsp curry powder in addition to the spices called for in the recipe. Finally, I finished it off with a can of lite coconut milk and it was DELICIOUS!
I love recipes. I would just suggest to add green onions instead of regular onions. It gives it a great taste. I also did not add the cayenne pepper but instead added regular chili powder.
This will now be by far my favorite recipe for eggplant. I LOVED it! It was very close to excellent restaurant versions of Bengan Bartha--and when you make it yourself it's low in fat :-) I used two medium eggplants and the spices were strong, just right in my opinion. The spices need to be increased if using larger eggplants. Eggplants didn't cook properly when broiled whole, sliced in half and placed skin up on the broiler pan worked better. Also, I only got THREE helpings out of this dish (served with lots of rice) so it's definitely one to be doubled. Raita on top was great.
I liked this recipe very much! I love eggplant, so I am always looking for a new eggplant recipe. I would recommend cooking the onion longer though. I followed the directions exactly and I didn't think the onions were cooked long enough to "meld" with the other flavors.
Just made this last night and it was excellent. I followed the recipe exactly except for adding a tomato and I used 3 eggplants. After roasting them they shrink down alot. Next time I will add some more cayenne or a chili pepper because we like more heat. The flavor was delicious though. I served it over basmati rice with spicy chick peas and chicken curry. It was a big hit!
This was delicious! I diced the eggplant and cooked it in with everything else because I wanted it to have some bite, and I also upped the spices a tad. We loved it. Really great vegan dish.
We loved this dish! I made it as directed and by popular demand it is on our regular rotation now.
This was a good recipe, although I will make some changes for next time I try it. I didn't think the work of charbroiling the eggplant added any flavor. Next time I will cut the eggplant in cubes and pan fry it. I used garam marsala spices as suggested by other reviewers. I wasn't impressed by the flavor that the garam marsala added. Next time I will use the spices listed on the recipe.
I'm crazy about Indian/Pakistani food, and I wanted to love this. I've never eaten anything with eggplant that I've liked but I still made this with an open mind. Sorry, but this wasn't good at all. It wasn't the flavor so much but the texture/consistency. I'm giving up on eggplant. Thanks anyway.
I just made this recipe for the first time and I think it turned out wonderfully! I did make a few changes because I had a bunch of baby eggplants with bad spots from my garden that I needed to use. I cut them lengthwise and wept them for roughly an hour (coat them in salt and all of the bitterness and moisture seeps out, then rinse and pat dry). I had to cut them up to get rid of the bad parts, so I chopped them and put them in casserole dish with a few garlic cloves, a cherry bomb pepper and two tiny chili peppers (seeded and diced) and coated everything in olive oil. I roasted them in the oven at 400 degrees for about half an hour, turning every 10 minutes. I followed the rest of the directions as usual except I omitted the cumin seeds, used ground ginger and chili powder instead of cayenne. I also threw in a can of peeled potatoes just because I wanted to make it more substantial. I don't really measure spices either, just throw them in to taste. Also added a pinch of garam masala and ground cardamon. Delish!
really delicious! I made this recipe with some grilled eggplant slices. I didn't have some of the ingredients (coriander seeds) so added a pinch of garam masala, used 3 cloves garlic. It is a good basic recipe that you can tweak easily. It seemed a bit dry so I added a little water and it was still nice and chunky. Yum.
I'm not much of an eggplant fan but this was excellent. I followed the recipe exactly.
This recipe was my first attempt at cooking Indian food. The pressure was on, as my boyfriend and I were attending a party with about 20 Indians, who turned out to all be amazing cooks! With a "rehearsal dinner" making sure the taste was just right, when I chose to add peas the second time, I cooked this, I only had to add a bit more of the spice mix and the flavor mix came out just right (the sweetness of the peas compliments the heat really well). The dish was a big hit at the party, and I'm about to cook it again tonight!
The flavors were well balanced and the texture was perfect.
Really enjoyed this one. Made it with a side of basmati rice cooked with one can coconut milk. Definitely double this. I had myself and 5 dinner guests and with it being doubled it was not quite enough for six.
This dish didn't turn out as well as I've had in restaurants but I think it might be due to my error. I'll use a smaller onion and tomato next time.
I was worried about the texture, so instead of baking the eggplant and scooping out the flesh, I cut it into chuncks, then soaked in salt water overnight (my mother always does this with eggplants...I think it takes away some of the bitterness). The next day I drained the eggplant peices and placed them on paper towels briefly. Meanwhile, I heated olive oil in a skillet, then added the eggplant and continued with the rest of the recipe. I added 3 more cloves of garlic for flavor and bam! it was delish.
My first eggplant recipe and I really enjoyed this. Never changed a thing, was great as is.
I love Indian food but have always been a bit intimidated about cooking it. This was my first attempt and it was just as good as the take out I normally order. Not as time consuming as I had thought either.
awesome recipe! This is a great dish to serve any vegan who are coming to dinner. I served the Bhurtha with garlic naan. I didn't have cayenne pepper so I added pepper flakes instead for a nice kick. I also didn't have the cumin seeds but it still came out Deelissshhhhh!
Man, was this good! The only thing I changed is that I peeled the eggplant, salted mine (it was a little old) and grilled it to cook it.
Awesome. I also added some garam masala to the end product, after it was done, and just mixed it in (I eyeballed the amount, about 1 tsp). The only other change I would make (which I didn't do this time, but will certainly do next time, is add some coconut milk after getting the eggplant in there, and letting that simmer in to help out with the spicyness a bit. As It is, though, still awesome. It tastes very close to the old bengan bharta that I used to eat at this restaurant in town, until the restaurant closed :( I think they pureed their eggplant/tomato/onion together though, then added in the peas. Whatever the case, it's great! Thank you!! :)
Definitely the easiest and most flavorful recipe i have made thus far -- i don't know how it tasted so good, it was so easy.. plus i could make this to keep as a pasta sauce, throw in some lemon juice and capers and it's heavenly on pasta.
Excellent! Used roma tomatoes and added a little water and lemon juice. My husband and I loved it.
was good but not what i expected. thought it would be more flavorful due to all the fun and tasty spices involved. it's missing something...will need to figure what it is and maybe it can get a higher rating. if anyone knows, please do tell.
This dish was amazing! I added mushrooms, curry powder, and garlic and omitted the tomato, cayenne pepper, and cumin seeds because of my younger sister not liking spicy foods and lacking the ingredients. I, as well as my whole family, loved this dish! I will definitely make it again. I just can't express how delicious this dish was!
This was very good. It was not overly hot, but still very tasty. I served it over couscous. I added a can of mixed fava beans and chick peas which increased the protein and added an extra texture to the dish. Will definitely fix again.
There are a lot of supposed eggplant haters in my house, so when I made this, I didn't let anyone know what was in it until they tried it. Everyone loved it and all said "can't even taste the eggplant". I made some small changes, I grilled the eggplant (to avoid putting the oven on), added a jalapeno pepper that I had on hand (and we like a lot of heat) and a pinch of garam masala (it just needed a little something more at the end). I served it over some basmati rice with raita sauce. I will definitely be making this again.
This recipe is absolutely fabulous! I always double, because there is never enough. Better then in most Indian restaurants in my opinion!
This eggplant is very tasty! I was afraid that the long cooking time would make the eggplant mushy so I just cubed it and added it to the saute pan after the onions were softened. The eggplant only took about 10 minutes to simmer with the tomatoes and onions. Our family really enjoyed the flavors.
This was absolutely amazing. I made it for myself, my husband and a guest yesterday and they couldn't stop raving about it! The flavors were all perfect together, the amount of heat was just right for all of us and it was easy & inexpensive to make. The fact that my husband liked it really says something, since he dislikes eggplant and hasn't liked much Indian food to this point. He wants me to make this again!
Delicious! I made this for the 1st time last night to bring to a curry party. Great reviews. I made mine spicier, but that is the way I like my curry. I have already emailed this recipe to others at the party.
I've made this twice, the only suggestion I would give is to have all ingredients ready to go in the skillet like in the cooking shows. This way you don't risk over cooking anything, things cook fast and you can work on the skillet prep while the eggplant broils. I added mushrooms to bulk up the dish and it came out great!!
Tasty! We used 2 med. eggplant though, and 1/2 can diced fire-roasted tomatoes (I think it needed the whole can) instead of a fresh tomato. Also added 1 seeded, minced jalapeno. Only added 2 dashes cayenne and it was still a little hot for me. Had to broil eggplant 45-60 min. Followed suggestions and simmered 2 hours and blended in food processor at end, texture/consistency were perfect! The spices were a little off for me, not bad but not like in the restaurant. Next time I might omit the ground cumin and add a little lemon juice & garam masala. Also I would double the recipe as the portions are small. Served it over basmati rice and mixed in a little plain yogurt at the end per another baingan bharta recipe on this website. I didn't expect to like the yogurt but I did. Oh, and I might add some peas next time. All in all definitely worth making again!
Very happy. I've tried other Bhurtha recipes which were more complicated and yielded bland results. This was a simple recipe, very flavourful with a hint of spiciness left on the tongue. I added frozen peas as the recipe hint suggested. I also substituted cumin powder for seeds because I couldn't find any. And used leek instead of onion simply because I don't like onions. Also, I didn't bother peeling the tomato. I already plan on making it again for company. This was delicious eaten with naan bread.
This recipe is great! I have already made it numerous times and love it as does my family. I grilled the eggplant a couple of times and roasted it too; it comes out great both ways. I double the spices to give it a super kick, the spicier the better.
These were okay. It was quick and easy to cook. Just seemed like a basic indian dish using the same common spices.
So tasty! It was so much eaiser than I thought I was going to be, to cook the eggplant- the skin peels right off! The flavor was great, not too spicy but enough of all the spices.
authentic indian tastefulness! thank you!
One of the most delicious meals i've ever made! After roasting the eggplant the flavor was incredible. i used a hot pepper infused olive oil and a red curry powder in place of the individual herbs. Adding the peas was a wonderful touch and garnishing with fresh cilantro and a sprinkle of sweet currents made this a magnificent meal!!!
Prepared this dish the day before serving - waited to add fresh ginger until the day of serving at reheat ingredient changes: added Zucchini; couldn't find cumin seeds or cilantro, so didn't use them. Preparation changes - eggplant removed the skin on 2 medium eggplants and cut it into 1 inch rings, sprinkled with some salt and let it sit for at least 30 min (to remove the excess water). cubed the eggplant drizzled it with olive oil and put it in the oven and let it bake for approximately 15 min. Meanwhile I cooked the onions, cubed zucchini (1) and other spices listed; then followed the rest of the recipe.
I grilled the eggplant rather than cooking it under a broiler and had great result. This is really good.
Very delicious! I mushed everything up when it was done. Also, I used an "Indian Eggplant" which was this long green eggplant (I found it at the market labeled as such). This was very good and my husband cleaned the pan after supper. This tasted very authentic.
This was quite good! I never broiled an eggplant before; it was very easy and turned out a great texture. Though next time I might use 2 eggplants or a larger one since I thought there could be more. The only modifications I made had to deal with quantities. Doubled all the spices and the ginger and garlic for my own taste. Ixnayed the cilantro since I don't like it. But all the flavors are there to begin with. Will make this one again.
Bangain Bartha is one of my favorite Indian dishes and I tried to follow this as exactly as possible, although I cooked the eggplant on a hot grill rather than under the broiler in the oven. That said, I was very disappointed. The eggplant was stringy and nearly tasteless, even after I added additional seasoning, e.g., more salt and 1 tsp of garam masala. I finally added a Trader Joe's Punjabi Eggplant side dish and the final result was pretty good. Needless to say, I'll keep looking for an Indian eggplant recipe.
Delicious! This was my first time cooking a curry, and it turned out great. I love dishes with lots of veggies, so I would recommend adding chopped carrots, peas, and chickpeas.
This was delicious! big breakthrough for me in my mission to figure out some vegetarian indian dishes. Thank you for the recipe.
Good flavor, easy (the eggplant just falls off of the skin), pretty healthy, enough for leftovers. I made it without the whole cumin and with canned tomatoes and it was lovely. Also used the peas, which added to the texture and were pretty against the red tomatoes.
Very tasty - we put it over whole wheat couscous!
Made it without spice as the children were eating it. Even without this the taste was amazing. I can only imagine it gets better with some kick!
I have made this twice, with excellent results. It's a very low-calorie, low-fat dish! I cooked the eggplant in the oven, per the original recipe, because I can do other things while it cooks. Also, a 14.5oz can of diced tomatoes with liquid does well if you don't have a tomato handy.
I thought this was delicious. I wanted to try making it in an InstantPot, so while the eggplant was broiling, I completed the sauté steps using the sauté function. My dilemma was how much water to add because the sautéed ingredients, even with the tomato, didn’t look very saucy. When I added the eggplant, it definitely added a lot of moisture. I put in 1/2 cup of water, but 1/4 would have been plenty to get good pressure. I pressure cooked for 5 minutes and used slow release.
This is a great recipe! I made it just as it says, and it turned out wonderfully. I think next time I will bbq the eggplant to give it more of a smoky flavour.
This was awesome and fairly simple to make! Made it as an experiment for my boyfriend and myself before I serve it to guests and we LOVED it. The heat was a perfect amount, the flavors were outstanding, and it was all very easy and cheap to make. I will be making this recipe many many many more times.
I've been making this recipe since I first found it some time ago. It's delicious as written. Today I wanted to make it but didn't have any fresh tomato's so I used a can of diced tomato's with their juice. Still delicious. I always add a small dollop of sour cream to each bowl before serving and a couple of drops of lime juice. Thank you so much, Simmig, for one of my favourite recipes!
Very tasty. My husband found it a bit too spicy, but I thought it was perfect... that said, I can definitely feel the heat in my stomach after eating it. I served it with Roti and jasmine rice. We would be hard pressed to get 4 servings out of this, but that may be because the amount of eggplant was so unclear. As with many recipes on this website, it would be so much more helpful if weight or volume amounts were specified. I used 2 smallish eggplants, and when I removed them from the oven they “deflated,” and the eggplant was like a pulp when I scooped it out of the skin. I chopped the pulp as directed, but really, there were no “pieces” of eggplant to add to the skillet, just mushy pulp... but I have a feeling this is fine and normal. I will definitely make this again.
My Husband and I truly enjoyed it!
I added zucchini. We enjoyed this dish on rice.
this was wonderful and spicy. we added a spiced indian powder to it instead of the tumeric since we didn't have one.
There were no leftovers! I grow eggplant every year and tend to be the only one in the house that will eat it. This recipe was a hit with those non-eggplant lovers.
Absolutely delicious way to make eggplant. This is such a satisfying and flavourful dish, it could serve as a vegetarian main or a side dish. I made exactly as the recipe directs except omitted the cilantro since hubs can't stand it. I think parsley might work too and may try that next time.
No changes to the recipe, ecxept doubling it, and am I glad we did! Leftovers!! We really enjoyed it.
made it as per the recipe the first time and it was very good. the second time I added a couple of jalapeno peppers and brought the heat up a little. the 3rd time, doubled the eggplant, added jalapenos, and about 50% increase in the spices. wow! for my family it was perfect. just enough heat not to overwhelm the veggies but it still left your lips with a little burn...
This has become my favorite eggplant dish, I use the Sicilian eggplant I get in the summer, They are small round and light purple in color .White flesh and not bitter, No salting required ,I saute large dice with tomatoes ,garlic and other spices, Serve with spiced basmati rice and chickpeas . Look forward to summer for these eggplant.
I don't really have a frame of reference on how this is supposed to taste as Indian Food is something I am just starting to explore. I am trying to like eggplant and thought I would give this a try and it is a keeper. I bought a large container of Garam Masala so I used that in place of the cumin and coriander and bumped it up to 2tsp as I like spice. I also used a hot Indian chili powder instead of cayenne and bumped that up to 1/2 tsp and 1/2 tsp of black pepper. I made some yellow basmati rice and scooped it all up with a tortilla since I can't find naan. I will definitely make this again and may order it the next time i am out to see how it compares.
I love eggplant and this did not disappoint. Followed the directions as written, no changes. I served this with Indian basmati rice I found on this site and Indian curry fish and Namn bread. The dinner was delicious
When I first made this dish I thought it was ok but wasn't jazzed about it. My better half came home late so the dish sat in the fridge for a few hours. When I reheated the dish and served it with chappatis I found I liked it much more. He liked it as well. He thought the tomatoes made it quite good. Thanks to the author for sharing.
Amazing! Eggplant is something I stay away from at the super market because I haven't found an easy enough way to cook it. With this recipe, a brief broil and peel makes this dish a keeper. The seasonings can be tweaked a bit for flair and heat. Enjoy!
Really liked this. I followed the recipe except I used diced peeled canned tomatoes, cut the cayenne in half and added chick peas for protein since we were having it as a main dish. Will make it again.
This was so easy and delicious, I will make this again and again! It inspired me to try making fresh naan, which was such great combo!
This dish is really delicious! I used a can of petite diced tomatoes ( fresh tomatoes aren’t in season). I broiled the eggplants just until the skin was ready to peel off so that the eggplant was cooked but not mushy. All the seasonings were perfect, but I doubled the ginger. Served it over cooked bulgar wheat. Will make this one often!
This recipe is SO delicious I can't wait to make it again! Not a bit went to waste!!! I almost hesitated to try it having used my broiler probably all of twice and a few reviews about the texture being mushy. My Fiancé and I had no issue with the texture. We liked it mushy and all! I'm glad I stuck with the recipe as written. I also made the Naan recipe by Mic with garlic, and it really complemented this dish very nicely. Thank you so much for sharing this recipe! It's definitely a keeper.
I added peas and had some sour cream, cilantro mix on side. I needed it to cut the spice. It was delicious. No leftovers.
I absolutely loved this. I used 2 eggplants and 3 small tomato's. I should have cooked the eggplant as it was written but it was still fine. Amazing spices.
I made the recipe as written, including the 1/2 cup of peas. Instead of broiling, I roasted the eggplant whole at 350 degrees F. After simmering everything together, I used an immersion blender to get the texture I wanted.
This tasted great! Due to evening time restrains, I actually cooked my eggplant in a slow cooker all day (NOTE: have to use a lot of water with eggplant as it soaks it up). This greatly reduced my cooking time at supper.
Very good, and I will make it again.