This is a traditional Punjabi bhurtha made with brinjal and tomato, and seasoned with cumin, turmeric, garlic and ginger. Serve with fresh roti or naan.
Good recipe, will try it again👍 - 01 Aug 2014
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)