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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Variation

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

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

119.5 calories; 2.4 g protein; 13.4 g carbohydrates; 0 mg cholesterol; 299.5 mg sodium. Full Nutrition

Reviews (209)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/29/2011
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
(128)

Most helpful critical review

Rating: 3 stars
07/04/2006
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
(234)
286 Ratings
  • 5 star values: 189
  • 4 star values: 71
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 1
Rating: 3 stars
07/04/2006
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
(234)
Rating: 5 stars
06/29/2011
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
(128)
Rating: 5 stars
08/09/2007
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. Read More
(97)
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Rating: 5 stars
10/09/2006
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. Read More
(33)
Rating: 4 stars
01/30/2009
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. Read More
(32)
Rating: 4 stars
04/05/2007
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! Read More
(30)
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Rating: 3 stars
09/17/2005
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. Read More
(17)
Rating: 5 stars
07/27/2010
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. Read More
(15)
Rating: 5 stars
12/16/2005
Delicious! Just the right balance of spices. Serve with a yogurt or mint sauce and enjoy it even more. Read More
(14)