Nguyen Family Recipes

Sheila's Eggplant Bhurtha

Prep time: 30 minutes
Cook time: 1 hour, 20 minutes
Makes enough for 2-3 people.

YOU WILL NEED:

• Oven
• Sauce pan
• Tongs
• Metal bowl
• Foil

INGREDIENTS:

• 2-3 large eggplant
• 5 medium tomatoes or 6 roma tomatoes
• Two bunches green onions
• 2 tbsp of oil
• Salt
• Tumeric
• Jalapeno and coriander/cilantro (ground)
• Coriander/cilantro seeds and cumin seeds mixed and ground

STEPS:

1. Preheat oven to 350 degrees. Clean three small or two medium eggplants and pierce with fork. Wrap in foil. Roast for one hour or more, until soft to the touch.
2. Wash and thinly slice 5 medium tomatoes or 6 Roma tomatoes. Set aside in bowl. These will simmer down into the sauce.
   
   
3. Wash and chop green onions (one bunch per one medium eggplant). Cut off tips and roots.
4. Once eggplants are done, take off foil and plop into a heat-safe bowl. Take off skin and tops. Use tongs, it will help. Water will come out. Leave the eggplant in its own water. Run the tongs/knife thru them to start pulling apart the eggplant.
5. Large saucepan. Medium-high heat. When pan is hot, add 2 tbls of oil. Fry green onions until slightly browned. Add one tomatoes. Add 1/2 tsp of ground coriander cumin mix. (Make this with seeds of each and process in coffee grinder.). Add ground jalapeño and coriander. Stir till reduced a little.
6. Add all tomatoes. Add 1/2 tsp turmeric. Add 1/2 tsp of salt. Let Simmer and cook down. Add eggplant when tomatoes cook/boil and stir and mush.
7. Reduce heat and cover. Stir occasionally so it doesn't stick to pan. Cook for 10-15 mins stirring every 2-3 mins. Salt to taste - if can taste individual ingredients need more salt. About 1.5 teaspoons. Serve with toasted naan or roti or over lentil rice.