Bangan ka Bhurta (Indian Eggplant)

Recipe by: CARTHA

| Photo by: Allrecipes

(3)

EASY

Ready in 30 mins

Reviews (3) | Tweaks (2)

Added to favourites by 17 cooks

Prep: 15 mins Cook: 15 mins

Serves: 4

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!

Recipe provided by:

Allrecipes

Ingredients

1 eggplant

1 to 2 teaspoons vegetable oil

1 medium onion, chopped

2 plum tomatoes, chopped

1/4 teaspoon ground cayenne pepper

salt and freshly ground black pepper to taste

4 sprigs fresh coriander, chopped

Preparation method

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.

Nutrition

Energy 267.358 kJ
Total Fat 1.6 g
Saturated Fat 0.2 g
Salt 154.3 mg
Total Carbs 12.4 g
Fibre 4.4 g
Protein 2.1 g

My Review:

Printed from Allrecipes.com.au 2/09/2010