Bangan ka Bhurta (Indian Eggplant)

    Bangan ka Bhurta (Indian Eggplant)


    36 people made this

    About this recipe: This is a very simple, quick and more importantly authentic Indian side dish of grilled eggplant and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished - but it's delicious!

    Serves: 4 

    • 1 eggplant
    • 5 ml vegetable oil
    • 110 g onion, chopped
    • 2 roma (plum) tomatoes, chopped
    • 0.4 g ground cayenne pepper
    • 2 g salt
    • 0.5 g pepper
    • 4 sprigs chopped fresh cilantro

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven grill. Place the eggplant in a baking tray, and grill for 5 minutes, turning occasionally, until about half the skin is scorched.
    2. Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, then remove skin, leaving some scorched bits. Cut into thick slices.
    3. Heat oil in a frying pan over medium heat. Stir in onion and cook until soft and translucent
    4. Mix in eggplant and tomatoes. Season with cayenne pepper, salt and black pepper.
    5. Continue to cook and stir until mixture is soft. Garnish with coriander to serve.

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