Eggplant Bhurta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)Onions, raw, 1 large (remove)Red Ripe Tomatoes, 1 large whole (3" dia) (remove)Ginger Root, 2 tsp (remove)Garlic, 1 tsp (remove)Peas, frozen, 1 cup (remove)*Canola Oil, 3 tbsp (remove)Salt, 1 tsp (remove)Jalapeno Peppers, 1 pepper (remove)*Lemon Juice, .5 fl oz (remove)*Cumin seed, 1 tsp (remove
Wash and broil the whole eggplant in its skin, under the grill in oven. Turn the eggplant to cook from all sides. You can also cook it over gas grill.Once the eggplant is nicely roasted,(about 10minues), take it out and scoop out the eggplant flesh.
In a two to three inch deep frying pan, heat oil and sputter cumin seeds. Add chopped onion, garlic, ginger and hot pepper. Cook uncovered on medium high heat until the onions get transluscent. Add chopped tomato. Cook until the water of tomoato evaporates. Add all dry spices. Add frozen peas. Add the eggplant flesh and cook for another 10 minutes or so. Serve hot with rice or naan bread.
Number of Servings: 5
Recipe submitted by SparkPeople user HERSHS.
In a two to three inch deep frying pan, heat oil and sputter cumin seeds. Add chopped onion, garlic, ginger and hot pepper. Cook uncovered on medium high heat until the onions get transluscent. Add chopped tomato. Cook until the water of tomoato evaporates. Add all dry spices. Add frozen peas. Add the eggplant flesh and cook for another 10 minutes or so. Serve hot with rice or naan bread.
Number of Servings: 5
Recipe submitted by SparkPeople user HERSHS.
Nutritional Info Amount Per Serving
- Calories: 148.6
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 505.8 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 5.1 g
- Protein: 3.5 g
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