Indian Eggplant – Bhurtha

May 15, 2023May 15, 20230 13
Indian Eggplant - Bhurtha: A Flavorful & Spicy Vegetarian Delight
in Vegetarian

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion , sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled , seeded and diced
1 clove garlic , minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt , or to taste
ground black pepper to taste
1/4 cup chopped fresh cilantro

Nutrision Information

Servings Per Recipe
4
Calories
120
Sugar
7g
Fat
10g
Indian Eggplant - Bhurtha is a classic vegetarian dish that originates from the Northern region of India. The roasted eggplant is cooked with plenty of fragrant spices, such as cumin, coriander, and turmeric, which give the dish its distinct flavor and aroma. This dish is perfect for those who want to indulge in Indian cuisine without consuming excess calories or fat. It's an excellent choice for a flavorful and healthy meal, whether you are a vegetarian or not.

Instructions

1.Preheat an oven to 450 degrees F (230 degrees C). Cut the eggplant in half lengthwise and lay cut side down on a baking sheet.
2.Roast the eggplant in the preheated oven until the skin is blackened and the flesh is soft, about 30 minutes.
3.Heat the vegetable oil in a skillet over medium heat. Add the cumin seeds and cook until they start to pop, about 2 minutes.
4.Add the sliced onion and ginger. Cook until the onion has softened and turned translucent, about 5 minutes.
5.Add the diced tomato, minced garlic, turmeric, cumin, coriander, cayenne pepper, salt, and black pepper. Cook until the tomato begins to break down and the mixture is fragrant, about 10 minutes.
6.Scrape the flesh out of the eggplant and chop it into small pieces. Add the chopped eggplant to the tomato mixture and cook for an additional 5 minutes.
7.Stir in the chopped cilantro, and serve with hot naan bread or steamed rice.

PROS

This is a vegetarian dish that is packed with flavorful spices that create a rich and aromatic taste sensation.

It is also a low-calorie and low-fat option that can be enjoyed as a main dish or as a side dish.

CONS

The dish can be quite spicy for individuals who cannot tolerate spicy foods.

Additionally, the dish requires some preparation, such as roasting the eggplant.

HEALTH & BENEFITS

Eggplants are a good source of fiber, vitamin C, vitamin K, and potassium. They also contain antioxidants that may reduce the risk of heart disease and cancer.
The spices used in this recipe, such as ginger, turmeric, and cumin, have anti-inflammatory properties that may promote overall health.

Print

Leave a Reply

Your email address will not be published.