Whether we’re calling it an eggplant, bhurtha, or aubergine, this shiny purple veggie deserves all the hype. Especially when it’s mixed into a comforting and spice-filled masala sauce.
Inspiration
This is by far my favorite way to eat eggplant. I was first introduced to this meal by my beloved aunt, and after my first time trying it, I was instantly obsessed. In fact, whenever I go to a new Indian food restaurant, I always check to see if they have this on the menu, and if they do, I’m probably ordering it. It’s pure comfort food and I absolutely drool over it.
How to make Eggplant Bhurtha
This Indian spiced comfort meal is
Flavorful
Spicy
Creamy
& Balanced
Roast the eggplants
Whip out two eggplants and coat them in a thin layer of oil. Give each eggplant a couple of pokes with a fork and then bake them on the top shelf of an oven preheated to 450° for 45 minutes. After 45 minutes, the eggplant should look charred and deflated. Remove it from the oven and allow them to cool down until they are able to be handled.
When the eggplant is cool enough to be handled, cut them in half and scrape out the inside, place it in a bowl, and set aside.
Make a masala sauce
While the eggplant is cooling down, it’s time to make an onion and tomato masala sauce. To do this, you will need cumin seeds, onions, garlic, ginger, diced tomatoes, and spices.
Begin by adding oil to a large pan over medium heat and once it’s hot, add the cumin seeds. Allow the seeds to cook for about 2 minutes until they’re golden and start to crackle. Once they do, add the onions and continue cooking for 7 more minutes. After 7 minutes, add the garlic, ginger, and spices and cook for 3 more minutes to allow the flavors to meld. Once they’re done so, add the tomatoes, stir and cook for 5 minutes until it reduces slightly.
Add the eggplant
Add the eggplant to the pan and cook for 10-15 more minutes or until most of the moisture has evaporated. Make sure to stir often and adjust the salt if necessary.
Blend for extra creaminess! This dish is absolutely delicious as is, but if you want to take it a step further and make it the ultimate dip for naan or chapati, blend baby, blend! You could throw the whole mixture in a blender, or just simply use an immersion blender as I do. I typically blend it about 60% of the way through, as I still enjoy a little bit of texture in there.
Serving
Serve this eggplant mash fresh, topped with crisp cilantro, and with a side of rice, naan, chapati, or any other side you’d like!
Storing and reheating
This eggplant will last for up to 5 days in the refrigerator in an airtight container. To reheat, place the leftovers in a saucepan over medium-low heat until warm.
To all my Indian food lovers – check out these recipes!
Indian-Inspired Chickpeas with Cauliflower Mash
See you next week!
🤎 M
Indian-Spiced Eggplant Bhurtha
Ingredients
- 2 eggplants
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tomato, diced
- ½ tsp ground cumin
- ½ tsp turmeric
- ½ tsp coriander
- ¼ tsp cayenne pepper
- pinch of asaefotida (optional)
- salt & pepper to taste
- cilantro (for garnish)
Instructions
- Preheat the oven to 450°. Rub oil on the outside of both eggplants, and then roast them on the top rack of the oven for 45 minutes until charred and deflated. Once they are cool enough to be handled, cut them in half, scoop the insides into a bowl and set aside.
- Heat oil in a large pan over medium heat, and once it's hot, add the cumin seeds. Cook for about 2 minutes or until they are golden and start to crackle.
- Add the onions, stir and cook for 7 minutes until soft and translucent.
- Next, add the garlic, ginger and spices and cook for 3 more minutes.
- Add the tomatoes, mix and cook for 5 minutes.
- Finally, add the eggplant and cook for 10-15 more minutes, until most of the moisture has evaporated and the mixture thickens.
