Indian Eggplant — Bhurtha

Preheat your oven to its highest temperature setting, which is usually denoted by the symbol. Next, apply a thin layer of oil to the exterior of the eggplant or spray it with cooking spray for an alternative method. Position the eggplant under the oven's broiler and cook until it reaches a tender state, with the skin becoming charred and blistered off, approximately 30 minutes. Rotate the eggplant as needed to ensure even cooking.

Cut the cooked eggplant in half lengthwise and carefully remove its flesh from the skin. Discard the skin, chop the eggplant flesh into smaller pieces, and set it aside for later use.

In a large skillet or wok, heat the oil over the medium-high heat setting. Add the cumin seeds and allow them to crackle for a few seconds, transforming into a golden brown color. Be cautious not to burn the cumin seeds.

Add the onion, ginger, and garlic to the skillet and cook until they become tender. Stir in the tomato and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Continue cooking and stirring for a few minutes.

Add the eggplant pieces to the skillet and cook for 10 to 15 minutes, allowing some of its moisture to evaporate. Taste the dish and adjust the seasonings if necessary.

Garnish the eggplant dish with fresh cilantro leaves and serve it hot.