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Indian Eggplant - Bhurtha
April 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!

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