A smoky, mashed eggplant dish laced with mustard oil and green chillies—an earthy Bengali classic.
Begun Bhorta
Ingredients
- 3 large eggplants brushed with oil
- 1 tbsp sliced onion
- 2 tbsp mustard oil
- 2 green chillies chopped
- Salt to taste
Instructions
Roast the Eggplants:
- Preheat the oven to 240°C.
- Brush eggplants with oil, wrap them in foil, and roast for 1.5 hours until soft and smoky.
Prepare the Bhorta:
- Remove the skin from the roasted eggplants and mash the flesh thoroughly.
Mix Ingredients
- Add sliced onions, chopped green chillies, mustard oil, and salt to the mashed eggplant. Mix well.
Serve:
- Serve at room temperature with steamed rice or as a side dish.
Notes
- Traditional instructions: For added smokiness, roast eggplants directly over an open flame instead of using the oven.
- Flavour tip: Add a clove of roasted garlic for deeper flavour.
- Oil tip: Heat mustard oil until just smoking before adding for a milder taste.