Eggplant with Fragrant Spices & Herbs (Bhartha)

This is a delicious way that Indian and Pakistani cooks prepare roasted or grilled eggplant, and it tastes best made a day or two ahead. It’s good as a light lunch, served hot or cold with rice pilaf and a bowl of yogurt, or as a side dish with pita triangles. You can even use it in sandwiches.

2 medium globe eggplant (about 1-¼ lb. each)

2 tsp. ground coriander

2 tsp. ground cumin

1 tsp. turmeric

½ tsp. cayenne, or to taste

Salt to taste

½ cup vegetable oil

2 large onions, chopped (to yield 2 cups)

2 tsp. minced garlic

1-inch piece fresh ginger, peeled and minced

1 small fresh green chile, such as jalapeño, cored, seeded, and minced

2 medium tomatoes, chopped

⅓ cup chopped fresh cilantro

Fresh lemon juice

Fresh cilantro leaves for garnish

Directions at finecooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer