Indian Eggplant Bhurtha

Name: Indian Eggplant Bhurtha
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 0 teaspoons cayenne pepper; 1 teaspoons cumin seeds; 1 eggplant; 59 milliliters chopped fresh cilantro; 1 teaspoon chopped fresh ginger; 1 clove garlic, minced; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 4 servings ground black pepper to taste; 1 teaspoons ground turmeric; 1 medium onion, sliced; 1 teaspoons salt, or to taste; 1 large tomato - peeled, seeded and diced; 2 Tbsps vegetable oil

Indian Eggplant Bhurtha requires about 1 hour and 5 minutes from start to finish. This gluten free, whole 30, and vegan recipe serves 4. One serving contains 111 calories, 2g of protein, and 7g of fat. A mixture of cayenne pepper, ginger, eggplant, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Indian cuisine. It works well as a very reasonably priced side dish.

Instructions

Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray.

Ingredients you will need

Cooking Spray

Eggplant

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Oven

Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking.

Equipment you will use

Broiler

Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.

Ingredients you will need

Eggplant

Heat the oil in a large skillet or wok over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them.

Ingredients you will need

Cumin Seeds

Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.

Ingredients you will need

Salt And Pepper

Ground Coriander

Cayenne Pepper

Ground Cumin

Turmeric

Garlic

Ginger

Onion

Tomato

Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired.

Ingredients you will need

Seasoning

Eggplant

Equipment you will use

Frying Pan

Garnish with fresh cilantro, and serve.

Ingredients you will need

Fresh Cilantro

Equipment

Ingredients

Servings:

0teaspoons

cayenne pepper 1teaspoons

cumin seeds 1

eggplant 59milliliters

chopped fresh cilantro 1teaspoon

chopped fresh ginger 1clove

garlic, minced 1teaspoons

ground coriander 1teaspoons

ground cumin 4servings

ground black pepper to taste 1teaspoons

ground turmeric 1medium

onion, sliced 1teaspoons

salt, or to taste 1large

tomato - peeled, seeded and diced 2Tbsps

vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Markus Huber Obere Steigen Gruner Veltliner. Reviewers quite like it with a 4 out of 5 star rating and a price of about 19 dollars per bottle.