Eggplant with Fragrant Spices & Herbs (Bhartha)

Eggplant with Fragrant Spices & Herbs (Bhartha)
Photo by Scott Phillips


  • ½ tsp. cayenne, or to taste
  • Salt to taste
  • 1 tsp. turmeric
  • 2 medium globe eggplant (about 1-¼ lb. each)
  • Fresh lemon juice
  • 1/3 cup chopped fresh cilantro
  • 2 tsp. ground cumin
  • + 8 more ingredients
    • ½ cup vegetable oil
    • Fresh cilantro leaves for garnish
    • 1 small fresh green chile, such as jalapeño, cored, seeded, and minced
    • 2 tsp. minced garlic
    • 2 tsp. ground coriander
    • 1-inch piece fresh ginger, peeled and minced
    • 2 large onions, chopped (to yield 2 cups)
    • 2 medium tomatoes, chopped

Light a grill fire. Grill the eggplant over the open fire or gas flame, turning them frequently, until the skins are black and parched and the flesh feels soft when pierced with a fork, about 18 min. (Alternatively, prick the eggplant in several places and roast on a foil-lined baking sheet in a ...

View full recipe at Fine Cooking


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