Bangan ka Bhurta (Indian Eggplant)

    Bangan ka Bhurta (Indian Eggplant)

    Bangan ka Bhurta (Indian Eggplant)

    (33)
    30min


    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!

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (33)

    Reviews in English (34)

    by
    83

    Try this small change and you will definitely have authentic baingan ka bharta. After peeling off the eggplant skin, mash the pulp coarely. Use the mashed eggplant for the last steps when you return this to the pan with onions etc. Cook this well, add 2 tsp of cumin powder, 1 tsp red chilli powder and 1 tsp garam masala (you will get this at any indian store. Happy cooking !  -  16 Jan 2008  (Review from Allrecipes US | Canada)

    by
    25

    My Bangan ka Bhurta did not look like the image posted, and did not taste like Indian Bangan ka Bhurta I've ever had in Indian restaurants. I've had it often since it is one of my favorite Indian dishes. I doubled up on the spices and it still didn't change much... Not sure what I could have done to fix it. I must add though, that it was delicious, served cold the next day with left over naan! Didn't taste like it should, but was still flavorfull! I won't make this again, I will try to find another recipe.  -  05 Apr 2007  (Review from Allrecipes US | Canada)

    by
    17

    After eating something similar to this in a Mediterranean Restaurant I have been searching high and low for a recipe. This is it! This recipe is very tasty and easy to make. I left out the cilantro and the next time I make it I will omit or cut out the cayenne pepper. It was just a little too hot for me but a great eggplant side dish! Good and healthy!  -  08 Aug 2006  (Review from Allrecipes US | Canada)

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