Bangan ka Bhurta (Indian Eggplant)

Bangan ka Bhurta (Indian Eggplant)

24
CARTHA 0

"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."

Ingredients

35 m {{adjustedServings}} servings 61 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 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, and remove skin, leaving some scorched bits. Cut into thick slices.
  3. 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.
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Reviews

24
  1. 26 Ratings

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Try this small change and you will definitely have authentic baingan ka bharta. After peeling off the eggplant skin, mash the pulp coarely. Use the mashed eggplant for the last steps when you re...

My Bangan ka Bhurta did not look like the image posted, and did not taste like Indian Bangan ka Bhurta I've ever had in Indian restaurants. I've had it often since it is one of my favorite India...

After eating something similar to this in a Mediterranean Restaurant I have been searching high and low for a recipe. This is it! This recipe is very tasty and easy to make. I left out the cilan...