Bangan ka Bhurta (Indian Eggplant)

Bangan ka Bhurta (Indian Eggplant) - Side Dish

In today’s blog post, we’re going to be cooking an Indian dish called Bangan ka Bhurta. This is a dish that I grew up eating and it has been passed down from generation to generation for centuries. The best part about this recipe is that you can make it in bulk and freeze the leftovers which means less time spent in the kitchen!
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prep: 15 mins cook: 15 mins additional: 5 mins total: 35 mins Servings: 4 Yield: 4 servings


2 roma (plum) tomatoes, chopped

1 teaspoon vegetable oil

1 eggplant

4 sprigs chopped fresh cilantro

¼ teaspoon ground cayenne pepper

¼ teaspoon salt

1 medium onion, chopped

¼ teaspoon pepper


Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.

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.

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.

Nutrition Facts:

Per Serving: 61 calories; protein 2g; carbohydrates 11.8g; fat 1.5g; sodium 152mg.

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