About this recipe: This is a traditional Punjabi bhurtha made with aubergine and tomato, and seasoned with cumin, turmeric, garlic and ginger. Serve with fresh roti or naan.
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 1" 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 color. The texture and taste of the eggplant really comes out this way. The rest of the recipe was quite tasty. - 04 Jul 2006 (Review from Allrecipes US | Canada)
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 favorite dish. Perfect soft consistency. Pick 2 small eggplants instaed of a large one because it will be more tender and not have the bitter flavor some eggplants get when they're too big. Perfect spices, and the onions are amazing. - 09 Aug 2007 (Review from Allrecipes US | Canada)
Here is my version:I removed the skin on the eggplant and cut it into 1 inch rings, sprinkled it with some salt and let it sit for at least 30 min (to remove the excess water). Then I placed it in the oven and let it bake for approximately 15 min. Then i cut it into cubes and used it as dirrected. I eliminated the cumin seeds. I added 4 med tomatoes, and 3 cloves of garlic. Instead of 1/2 tsp of tumeric, i added 1 tsp of tumeric. I also added 1/2 tsp curry powder and 1/4 tsp of garam masala. I also cooked with olive oil instead of veggie oil. I also added 1/2 cup of water. - 29 Jun 2011 (Review from Allrecipes US | Canada)