According to the description provided by the author of this recipe, "This is a traditional North Indian(Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, tumeric garlic and ginger. Serve with fresh roti or naan."
When acquiring your eggplant, please remember not to refrigerate. This increases the bitterness. One of my coworkers hangs hers in a cloth bag in her kitchen, then slices and salts it to draw out the bitter juices. In this recipe you cook the entire eggplant before cutting it, so don't bother salting it.
- 1 eggplant
- 2 Tbs vegetable oil
- 1/2 tsp cumin seeds
- 1 medium onion, sliced
- 1 tsp fresh chopped ginger
- 1 large tomato peeled, seeded, and diced
- 1 clove garlic, minced
- 1/2 tsp ground tumeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- ground black pepper to taste
- 1/4 cup fresh cilantro, chopped
Preheat the oven's broiler. Rub oil on the outside of the eggplant. Place under the broiler and cook until the flesh is soft and the skin is blistering off, approximately 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 over medium-high heat. Add the cumin seeds. Let them crackle for a few seconds and turn golden brown. Add the onion, ginger, and garlic. Cook until tender. Stir in the tomato and spices. Cook and thoroughly stir.
Place the eggplant pieces in the skillet and cook 10-15 minutes so some of the moisture evaporates. Taste and adjust seasoning as desired. Garnish with fresh cilantro and serve.