Indian Eggplant Bhurtha
A smoky, spiced Indian eggplant dish made with roasted eggplant, tomatoes, and aromatic spices.
Ingredients
- 2 large eggplants
- 2 tbsp oil (vegetable or mustard oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 -inch ginger, grated
- 2 medium tomatoes, finely chopped
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp red chili powder (adjust to taste)
- Salt to taste
- 2 tbsp fresh cilantro, chopped
- 1 green chili, finely chopped (optional)
- Juice of half a lemon
Instructions
Roast the eggplant:
- Preheat the oven to 400°F (200°C) or roast the eggplant directly over an open flame until the skin is charred and the flesh is soft.Let the eggplant cool, then peel off the skin and mash the flesh.
Prepare the base:
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.Add onions and sauté until golden brown.
Cook the spices and tomatoes:
- Add garlic, ginger, and green chili (if using). Sauté for 1-2 minutes until fragrant.Stir in tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until tomatoes break down and form a thick sauce.
Add the eggplant:
- Mix in the mashed eggplant and stir well to combine with the spices.Cook for 5-7 minutes, stirring occasionally, until the flavors meld together.
Finish and serve:
- Stir in garam masala and lemon juice.Garnish with fresh cilantro and serve hot with roti, naan, or rice.
Notes
- For extra smokiness, place a hot charcoal piece in a small bowl inside the pan, add a drop of oil, and cover the pan for a few minutes.
- Mustard oil enhances the flavor, but any cooking oil can be used.