Indian Eggplant Bhurtha Recipes

INDIAN EGGPLANT (BHARTA)

Steps:

• Roast eggplant directly on a gas burner or under a broiler, turning occasionally, until charred all over and very soft, about 12 minutes. Let cool 10 minutes. Scoop out flesh and discard skin. You should have about 2 1/2 cups eggplant.
• Grind onion, ginger and garlic together in a food processor to form a paste. Heat oil in a large skillet over medium-high heat; add butter and melt. Add cumin; when it sizzles, stir in onion paste, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. If onion is sticking to pan, stir in 3 tablespoons water and scrape up browned bits, then stir in tomatoes.
• Cook, stirring frequently, until tomatoes are broken down, about 5 to 7 minutes. Add turmeric and stir to combine, then add eggplant, stirring until heated through.

BAINGAN BHARTA- INDIAN STYLE FIRE ROASTED EGGPLANTS

Steps:

• Prick eggplants and roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off.
• The sure shot way to check if the eggplants are done is to pierce them with the back of a spoon, if it enters the brinjal like soft butter then they are done.
• When at room temperature remove the skin and mash the pulp.
• Chop the onions, tomatoes and green chilli.
• Heat oil(preferably mustard oil) in a kadahi(wok) and add chopped onions. Sauté until they are pink. Do not brown them.Then add chopped ginger, garlic, chopped green chilli and stir.
• After about 1/2 a minute add the tomatoes and the salt(adding salt with the tomatoes softens the tomatoes faster and thus makes cooking easier)When the tomatoes are done(oil seperates from them)add all the powders except for the garam masala powder and cook for another 1/2 a minute.
• Now add the mashed brinjals. After this point not much cooking is required. Cook for about 1/2 to 1 minute and finally add the garam masala and chopped corriander leaves.
• Serve immediately with roti, paraatha, naan, pitta bread, or even on a toast! We love it on a crunchy toast - irresistable, I tell you!

INSTANT POT INDIAN SPICY EGGPLANT

Steps:

• Poke the eggplant 2 to 3 times on each side with a knife. Put the eggplant on the rack in a 6-quart Instant Pot® and pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the eggplant and rack. The eggplant should be completely soft and deflated. Set aside.
• Turn the pot to the high saute setting and when hot, add the oil. Stir in the curry powder, cumin and turmeric and cook until the spices are fragrant, about 30 seconds. Stir in the onions to coat in the oil and spices. Cook, stirring frequently, until the onions are softened and slightly browned, 7 to 8 minutes. Add the ginger and garlic and stir to coat. Cook until the garlic starts to soften, 1 to 2 minutes more. Add the tomatoes and cook until the they break down and lose their structure, 6 to 7 minutes. Add 1 teaspoon salt. Cut the eggplant into chunks. Add the eggplant and peas to the pot and cook until completely warmed through, 2 to 3 minutes. Add additional salt to taste.
• Serve warm with rice if desired and sprinkle with cilantro and mint.

BAINGAN BHARTA

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.