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Indian Eggplant - Bhurtha
June 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.

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