For a deeper smoky flavor, roast the eggplant directly over an open flame on a gas stovetop, turning frequently until charred. Alternatively, you can grill the eggplant. Adjust the amount of cayenne pepper to your preferred level of spiciness. If you don't have Roma tomatoes, you can use any ripe tomatoes or even canned diced tomatoes. A squeeze of lemon or lime juice at the end brightens the flavors. For a richer dish, add a tablespoon of ginger-garlic paste along with the onions.
Bangan ka Bhurta (Indian Eggplant)
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS91
Experience the rustic charm of Indian cuisine with Bangan ka Bhurta, a smoky and savory eggplant dish. Fire-roasted eggplant is transformed into a flavorful mash, enhanced with aromatic spices and fresh herbs. Perfect as a side or a vegetarian main course, it's an authentic taste of India that's surprisingly simple to create.
Ingridients
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Nutrition
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Carbohydrate12 g
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Fiber6 g
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Protein2 g
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Saturated Fat0 g
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Sodium152 mg
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Sugar5 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Char the Eggplant: Preheat your oven's broiler. Place the eggplant in a roasting pan and broil, turning occasionally, until the skin is charred and blistered on all sides (approximately 10-15 minutes).
02 Step
Recipe View 7 mins Steam the Eggplant: Transfer the charred eggplant to a microwave-safe dish. Cover and microwave on high for 5-7 minutes, or until the eggplant is very soft and tender.
03 Step
Recipe View 7 mins Prepare the Base: While the eggplant is steaming, heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened and lightly golden (about 5-7 minutes).
04 Step
Recipe View 5 mins Combine and Simmer: Once the eggplant is cool enough to handle, peel off the charred skin, leaving some of the smoky bits for added flavor. Roughly chop the eggplant flesh and add it to the skillet with the softened onions. Stir in the chopped tomatoes, cayenne pepper, salt, and black pepper.
05 Step
Recipe View 15 mins Mash and Cook: Continue to cook and stir, gently mashing the eggplant and tomatoes with the back of a spoon, until the mixture is soft, well combined, and slightly thickened (about 10-15 minutes).
06 Step
Recipe View 2 mins Garnish and Serve: Stir in the chopped fresh cilantro. Garnish with additional cilantro and serve hot with naan, roti, or rice.
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Annetta Marquardt
Jun 27, 2025I found it a bit spicy for my taste, so I reduced the cayenne pepper. It was perfect!
Dorian Greenfelder
May 22, 2025This recipe is fantastic! The smoky flavor is incredible, and it's so easy to make.
Estefania Hoeger
Apr 8, 2025I roasted the eggplant on the grill and it was amazing! Definitely a keeper.
Barton Wilderman
Dec 26, 2024I've made this several times now, and it's always a hit. I love the simplicity and how flavorful it is.
Gino Johns
Aug 5, 2024The microwave step is a game-changer! It saves so much time. I added a pinch of garam masala for extra warmth.