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September 16, 2025
Indian Eggplant — Bhurtha Recipe
Indian eggplant bhurtha showcases North Indian Punjabi-style cooking with this smoky dish made from broiled eggplant, tomatoes, and aromatic spices. This traditional preparation transforms humble eggplant into something extraordinary through the broiling process that adds incredible depth of flavor. The combination of smoky roasted eggplant with tangy tomatoes creates a unique texture and taste that's completely satisfying. This authentic Punjabi recipe demonstrates how simple vegetables can be elevated through traditional cooking techniques. The rich, smoky flavors make this dish perfect for serving with Indian breads or rice for a complete vegetarian meal that even meat lovers will enjoy.
This Indian eggplant — bhurtha recipe is a North Indian (Punjabi) style dish made with broiled eggplant, tomato, and a fragrant blend of cumin, turmeric, garlic, and ginger. Serve with fresh roti or naan.
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Servings:
4
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Ingredients
1 eggplant
2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 medium onion, sliced
1 clove garlic, minced
1 teaspoon chopped fresh ginger
1 large tomato — peeled, seeded, and diced
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon salt, or to taste
ground black pepper to taste
¼ cup chopped fresh cilantro
Directions
Preheat the oven’s broiler. Rub oil on eggplant.
Broil until flesh is soft and skin blisters, about 30 minutes. Turn as needed for even cooking. Cut eggplant in half lengthwise, scoop out flesh, and discard skin; chop and set aside.
Heat oil in a large skillet or wok over medium-high heat. Add cumin seeds; let crackle for a few seconds and turn golden brown without burning. Add onion, garlic, and ginger; cook and stir until tender. Stir in tomato; season with turmeric, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Cook and stir for a few minutes.
Place eggplant in the skillet; cook until some moisture evaporates, 10 to 15 minutes. Adjust seasonings if desired. Garnish with fresh cilantro, and serve.
Cook’s Note
I don’t let the onions get very brown.
You can also add peas to this dish. Stir in 1/2 cup of frozen peas when simmering the tomatoes.
Nutrition Facts (per serving)
| 120 | Calories |
| 7g | Fat |
| 13g | Carbs |
| 2g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 120 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 6% |
| Sodium 300mg | 13% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 6g | 22% |
| Total Sugars 6g | |
| Protein 2g | 5% |
| Vitamin C 12mg | 13% |
| Calcium 35mg | 3% |
| Iron 1mg | 6% |
| Potassium 505mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
