Baigan Bhurta

Please read all the instructions carefully at least once, BEFORE starting prep work and the cooking process!

Prep Time: 10 minutes Cook Time: 20 minutes Servings: 5 to 6

  • 1 Packet MM Baigan Bhurta spice mix
  • 1 large eggplant (~1.5 lb) cut into ½ inch cubes
  • 1 large onion (8 oz), diced
  • 1 large tomato (8oz), diced
  • 6 tablespoons olive oil
  • 1 tablespoon fresh crushed ginger(or ginger paste)
  • 1 tablespoon fresh minced garlic (3 big cloves) (or garlic paste)
  • 1/2 cup chopped mild green/sweet chilies (4oz)
  • 1/2 cup chopped cilantro
  • 1 teaspoon salt

 Cooking Instructions:
  1. Chop Cilantro & Mild Green Chilies, Crush Ginger & Garlic, Dice Onion & Tomatoes, Cut Eggplant into ½ inch cubes. Put each ingredient in a separate bowl and set aside.
  2. Soak eggplant cubes in water with 1 teaspoon of salt to extract out any bitterness. Wash & drain after 10 minutes.
  3. On high heat, sauté onions in 6 tablespoons of olive oil until onions are light golden. (2-3 min)
  4. Add garlic and ginger. Sauté with onions for 30 sec on high heat.
  5. Add chopped green chilies. Sauté for 1 min on high heat. Stir continuously to prevent burning.
  6. Add MM Baigan Bhurta seasoning mix. Stir continuously for 30 sec on high heat.
  7. Add diced tomatoes, and sauté for 1 min on high heat.
  8. Add eggplant cubes, mix well, Cover & cook on medium-low heat for 18-20 min. Keep the lid on for at least 18 minutes.
  9. Add half of the chopped cilantro, sauté on high heat until the mixture reaches a thick sauce consistency (1-2 min) and all the water is evaporated. Turn off heat, and add remaining cilantro. Mix well.

Garnish with tomatoes, crispy fried onions or fresh sliced green pepper.

Serve with naan, paratha, tortilla, pita, rice or pasta. Use it as a dip, or spread it on a bun/toast to make a vegan sandwich.