Indian Eggplant — Bhurtha

Recipe View Preheat your oven's broiler. Lightly rub the eggplant with vegetable oil to encourage even blistering. (2 minutes)

Recipe View Broil the eggplant, turning occasionally, until the skin is blackened and the flesh is very soft, about 30 minutes. Remove from oven, allow to cool slightly. Cut in half lengthwise, scoop out the flesh, discard the skin, and roughly chop the eggplant flesh. Set aside. (35 minutes)

Recipe View Heat the remaining 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the cumin seeds and let them sizzle and crackle until fragrant and golden brown, taking care not to burn them. (2 minutes)

Recipe View Add the sliced onion, minced garlic, and chopped ginger to the skillet. Cook, stirring frequently, until the onions are softened and translucent. (5 minutes)

Recipe View Stir in the diced tomato, ground turmeric, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until the tomatoes have softened and the mixture has thickened slightly. (8 minutes)

Recipe View Add the chopped eggplant flesh to the skillet and stir well to combine with the spice mixture. Cook, stirring occasionally, until some of the moisture has evaporated and the bhurtha has reached your desired consistency. (10-15 minutes)

Recipe View Taste and adjust seasonings as needed. Garnish generously with fresh cilantro before serving. (2 minutes)