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Indian Eggplant - Bhurtha

Rated as 4.51 out of 5 Stars
42

"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."
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Ingredients

1 h 5 m servings 119
Original recipe yields 4 servings

Directions

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  1. Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
  2. Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
  3. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.

Footnotes

  • Variation
  • You can also add peas to this dish. Stir in 1/2 cup of frozen peas when you are simmering the tomatoes.

Nutrition Facts


Per Serving: 119 calories; 7.4 13.4 2.4 0 300 Full nutrition

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Reviews

Read all reviews 167
  1. 229 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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....

Most helpful critical review

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...

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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...

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....

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 ...

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...

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 c...

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. Defin...

Delicious! Just the right balance of spices. Serve with a yogurt or mint sauce and enjoy it even more.

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...