A rich and hearty Bangladeshi dish featuring eggplants simmered in a spiced coconut milk sauce, complemented by savoury omelettes for an added layer of texture and flavour.
Gojan
Ingredients
- 4 medium eggplants
- 1 can coconut milk or milk
- 3 eggs
- ½ tsp ginger paste
- 1 tsp garlic paste
- Paste made from 4 onions
- 1 tsp dried red chillies prepared as a paste
- 1 cinnamon stick
- 5 cardamom pods
- 2 tbsp mustard oil
- Salt to taste
Instructions
- Slice the eggplants lengthwise in half. Sprinkle them with the chilli paste and a pinch of salt, then set aside for 30 minutes.
- In a pan, fry the marinated eggplant halves in oil until they are golden and tender.
- In a bowl, break the eggs and mix with the onion paste and dried red chilli paste. Prepare three omelettes by cooking the mixture in a lightly oiled pan until set.
- In a separate large pan, heat oil and add the cinnamon stick, cardamom pods, ginger paste, garlic paste, and the remaining masala from the onion and chilli pastes. Sauté briefly until the spices release their aroma.
- Pour in the coconut milk and bring the mixture to a boil.
- Add the fried eggplants to the pan and cook until they are well incorporated into the sauce. Gently fold in the prepared omelettes and simmer for a few minutes.
- Serve hot.
Notes
This comforting dish balances the softness of the eggplants with the savoury omelettes, all enveloped in a fragrant, spiced coconut milk sauce. Adjust salt and chilli levels according to your taste for an ideal balance of heat and richness. Enjoy with steamed rice or flatbread for a complete meal. Gojan is a traditional Bangladeshi vegetable particularly popular in Sylhet, Mymensingh, Tangail, and parts of northern Bangladesh. Gojan is typically made with a mix of vegetables like pumpkin, eggplant, okra, or leafy greens—whatever is in season. This dish is a product of folk culinary wisdom where preserving taste, enhancing nutrition, and minimising waste were essential.