Best 4 Indian Eggplant Bhurtha Recipes

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Dive into the vibrant culinary world of India and tantalize your taste buds with the delectable dish known as Eggplant Bhurtha. Originating from the vibrant kitchens of Andhra Pradesh, this dish showcases the perfect harmony of flavors, textures, and aromas. Eggplant Bhurtha is a delicious and versatile dish that can be served as a side dish, an appetizer, or even as a main course. It's made with roasted eggplant mashed with tomatoes, onions, spices, and herbs, creating a smoky and tangy flavor profile. This article presents a collection of three unique recipes for Eggplant Bhurtha, each offering a delightful variation on this classic dish. From the traditional Andhra-style Bhurtha to a contemporary fusion recipe and a spicy variation, these recipes cater to diverse palates and cooking preferences. Get ready to embark on a culinary journey that will leave your taste buds craving more.

Let's cook with our recipes!

INDIAN EGGPLANT - BHURTHA



Indian Eggplant - Bhurtha image

This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.

Provided by Simmi G

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 4

Number Of Ingredients 14

1 eggplant
2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon salt, or to taste
ground black pepper to taste
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. 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. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
  • Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. 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.
  • 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. Garnish with fresh cilantro, and serve.

Nutrition Facts : Calories 119.5 calories, Carbohydrate 13.4 g, Fat 7.4 g, Fiber 6.1 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 299.5 mg, Sugar 5.6 g

BAINGAN BHARTA (EGGPLANT CURRY)



Baingan Bharta (Eggplant Curry) image

This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.

Provided by Yakuta Rasheed

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 11

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
½ cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
¼ bunch cilantro, finely chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  • Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  • Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g

BANGAN KA BHURTA (INDIAN EGGPLANT)



Bangan ka Bhurta (Indian Eggplant) image

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 good.

Provided by CARTHA

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 4

Number Of Ingredients 8

1 eggplant
1 teaspoon vegetable oil
1 medium onion, chopped
2 roma (plum) tomatoes, chopped
¼ teaspoon ground cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
4 sprigs chopped fresh cilantro

Steps:

  • Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
  • Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.
  • Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.

Nutrition Facts : Calories 60.8 calories, Carbohydrate 11.8 g, Fat 1.5 g, Fiber 5.6 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 152 mg, Sugar 5.2 g

BAINGAN BHARTA



Baingan Bharta image

This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast and mash the eggplant before seasoning it with aromatics, herbs and spices, but its flavor profile is wildly different. Here, turmeric, garam masala and jalapeño add warmth, while the addition of lime juice provides brightness. Serve it as a dip with flatbread (like pita or store-bought roti), or as a main dish with rice and raita.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)
1 pound fresh tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included
2 teaspoons garam masala

Steps:

  • Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
  • When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
  • Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
  • Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Choose tender eggplants that are heavy for their size, with smooth, unblemished skin.
  • Roasting the eggplants over an open flame or under a broiler intensifies their smoky flavor.
  • Prick the eggplants with a fork before roasting to prevent them from bursting.
  • To ensure the eggplants are evenly cooked, turn them frequently while roasting.
  • Let the roasted eggplants cool slightly before handling them to prevent burning your hands.
  • Use a fork or your fingers to scrape the charred skin off the roasted eggplants.
  • Mash the roasted eggplant pulp with a fork or potato masher until it reaches your desired consistency.
  • Add chopped onions, tomatoes, green chilies, and spices to the mashed eggplant and cook until the vegetables are softened.
  • Stir in yogurt or coconut milk for a creamy and tangy flavor.
  • Garnish with cilantro, mint, or fried onions before serving.

Conclusion:

Indian Eggplant Bhurtha is a versatile dish that can be enjoyed as a side dish, main course, or even as a dip. Its smoky, tangy, and spicy flavors make it a popular choice among eggplant lovers. With its simple ingredients and easy-to-follow steps, this recipe is perfect for home cooks of all levels. Whether you're looking for a quick and easy weeknight meal or a flavorful dish to impress your guests, Indian Eggplant Bhurtha is sure to satisfy your cravings. So, gather your ingredients, fire up your stove, and let's get cooking!

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