Bengali Begun Bhorta

Ingredients

• 1 large Large Eggplant (Begun)
• 2 tablespoons Mustard Oil
• 4 pieces Dry Red Chilies
• 0.5 cup Shallots (finely chopped)
• 0.25 cup Fresh Cilantro (chopped)
• 2 pieces Green Chilies (minced)(optional)
• 1 teaspoon Salt
• 4 cloves Garlic Cloves (peeled)
• 1 teaspoon Vegetable Oil (for coating)

Instructions

1. 1

   Wash the eggplant and pat it dry. Make four deep slits around the eggplant and insert one garlic clove into each slit.

2. 2

   Lightly coat the outside of the eggplant with vegetable oil to help with the charring process.

3. 3

   Place the eggplant directly over a medium gas flame, turning occasionally with tongs until the skin is completely charred and the inside is soft (about 15-20 minutes).

4. 4

   While the eggplant roasts, dry roast the red chilies in a small pan until they become crisp and dark, then set aside.

5. 5

   Once the eggplant is cooked, place it in a bowl of water for a minute to cool, then peel off the charred skin and discard the stem.

6. 6

   In a separate bowl, crush the roasted red chilies with salt using your fingers until they are flaky.

7. 7

   Add the chopped shallots, green chilies, and cilantro to the salt-chili mixture and mix well.

8. 8

   Add the mashed eggplant and raw mustard oil to the bowl, mashing everything together by hand until well combined and creamy.