EGGPLANT RECIPE INDIAN RECIPES

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INDIAN EGGPLANT - BHURTHA RECIPE | ALLRECIPES



Indian Eggplant - Bhurtha Recipe | Allrecipes image

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.

Provided by Simmi G

Categories     World Cuisine    Asian    Indian

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 14

1 eggplant
2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon salt, or to taste
ground black pepper to taste
¼ cup chopped fresh cilantro

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 119.5 calories, CarbohydrateContent 13.4 g, FatContent 7.4 g, FiberContent 6.1 g, ProteinContent 2.4 g, SaturatedFatContent 1.2 g, SodiumContent 299.5 mg, SugarContent 5.6 g

SPICY ROASTED INDIAN EGGPLANT (BHARTHA) RECIPE | EATINGWELL



Spicy Roasted Indian Eggplant (Bhartha) Recipe | EatingWell image

This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. Save leftovers if you can; the dish tastes better on day two when all the flavors have had a chance to meld.

Provided by Carolyn Casner

Categories     Healthy Turmeric Recipes

Total Time 1 hours 15 minutes

Number Of Ingredients 15

2 large eggplants (about 3 pounds total)
¼ cup avocado oil
1 large onion, chopped
3 large cloves garlic, minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, finely chopped
1?½ teaspoons ground cumin
¾ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground turmeric
1/4-1/2 teaspoon crushed red pepper
2 medium tomatoes, chopped
? cup chopped fresh cilantro
1 tablespoon lemon juice
½ teaspoon garam masala

Steps:

  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.
  • Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.

Nutrition Facts : Calories 246.3 calories, CarbohydrateContent 28 g, FatContent 15 g, FiberContent 11.2 g, ProteinContent 4.7 g, SaturatedFatContent 1.8 g, SodiumContent 450.1 mg, SugarContent 14.3 g

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