I love Indian food! All the spices they use jazz up the flavor of any dish, especially vegetarian ones that can tend to be on the bland side. I tried this super tasty Indian Eggplant Okra Bhurtha recipe that’s vegetarian and vegan friendly and I had to share it!
Indian Eggplant Bhurtha w/ Okra and Tomatoes
adapted from allrecipes ; serves 6
2 small eggplants or 1 large eggplant
3 tablespoons olive oil, divided
1 small onion, peeled and thinly sliced
1 clove garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 green bell pepper seeds removed and chopped
12 ounces fresh okra, ends removed and sliced into 1-inch pieces
6 plum tomatoes chopped
1 bunch of cilantro, roughly chopped
Naan bread (I bought mine from Trader Joe’s freezer section)
Plain Greek yogurt
Preheat the oven set to broil. Rub 1 tablespoon of the oil on the eggplants, broil for 15 minutes. Set aside until cool enough to handle, peel, and chop.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Cook the onions for 2 minutes, add the ginger and garlic and cook for another 4 minutes. Stir in all of the spices listed above to coat. Add green pepper, okra, tomatoes with their juices, and stir to combine. Cover and let simmer for 10 minutes. Add the eggplant and cook for another 5 minutes.
Serve and enjoy!