Bhurtha (Pakistani Eggplant)

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 50m
  • Ready In : 1m


  • 2 eggplants
  • 4 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 2 medium onions, sliced
  • 2 teaspoons fresh ginger, chopped
  • 2 large tomatoes, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt (or more to taste)
  • Ground black pepper to taste
  • 1/2 cup fresh cilantro
  • Cooking spray or olive oil


Step 1

Preheat the oven's broiler. Spray (or rub oil) on the outside of both eggplants until lightly covered. Place both eggplants on foil on a baking sheet under the broiler and cook until the flesh is soft and the skin is blistering off, about 30 minutes (make sure you turn the eggplant once in a while to cook more evenly).

Step 2

Set the eggplant aside to cool.

Step 3

Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds and cook them for just a few seconds until they turn golden brown (do not let them burn). Add the onion, ginger and garlic and cook until onions are lightly brown, stirring occasionally. Stir in tomato, turmeric, cumin, coriander, cayenne pepper, salt, and black pepper. Cook for a few minutes.

Step 4

Scoop out eggplant flesh and peel off any remaining skin. Chop up the flesh and discard the skin.

Step 5

Add eggplant to the rest of the ingredients and cook for 10-15 minutes so that some of the moisture evaporates. If there is too little moisture, add a little water to the mixture (it should not be completely dry). Taste, and adjust seasonings if necessary/desired.

Step 6

Garnish with fresh cilantro and serve with fresh naan.

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