This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. Serve with fresh roti or naan.
Something else. The taste of this dish is good, but the texture leaves a little to be desired. A better way to cook the eggplant is to slice it in 2.5cm pieces, place the pieces on a paper towel, and lightly salt them. Leave them for at least a half hour (2 hours is ideal), then pat them dry. Cook them at about medium on the stove in some oil, stirring often, for about a half hour or until they lose most of their water and turn a darker colour. The texture and taste of the eggplant really comes out this way. The rest of the recipe was quite tasty. - 29 Sep 2008
Delicious! Just the right balance of spices. Serve with a yoghurt or mint sauce and enjoy it even more. - 29 Sep 2008
At first i passed on this recipe because i thought it would be too much work to broil and peel. Was I wrong!!! SUPER easy recipe. We had an indian night and this by far was our favourite dish. Perfect soft consistency. Pick 2 small eggplants instaed of a large one because it will be more tender and not have the bitter flavour some eggplants get when they're too big. Perfect spices, and the onions are amazing. - 29 Sep 2008