Indian-Spiced Eggplant Bhurtha
Mashed eggplant mixed into a flavorful and spicy masala sauce.
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.