Bangan ka Bhurta (Indian Eggplant)

This is a very simple, quick and more importantly authentic Indian side dish of grilled eggplant and tomato. Best served with naan or roti. It should have a consistency of, um, well, ‘mush’ when finished, but it’s good.

Step: 1

Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.

Step: 2

Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.

Step: 3

Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.

Per Serving: 61 calories; protein 2g; carbohydrates 11.8g; fat 1.5g; sodium 152mg.

Deciding stay in and cook your dinner instead of eat in the evening out is already a process in the best way if you’re more point on eating healthier. There’s no best way to know exactly what’s going into the food you’re eat than by making it yourself! Making the best of the main dish is only half the battle , though . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that mistakes .