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Begoon Pora: Bengali Burnt Eggplant [Vegan]

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Bengoon-Pora is a Bengali dish made of mashed grilled eggplant combined with mustard oil and spices. Its signature flavor comes from charring the eggplant over an open flame. The other key flavor at work is mustard oil and a pinch of sugar. This dish is savory, creamy, and unique and is best served with bread or over a bed of basmati rice.

Begoon Pora: Bengali Burnt Eggplant [Vegan]

Serves

4

Ingredients

  • 2 large eggplant
  • 2 tablespoons mustard oil
  • 1/4 cup onion, finely diced
  • 2 small plum tomatoes, finely diced
  • 2-4 cloves garlic, minced
  • 3 serrano chiles, seeded and minced, more or less to taste
  • 1/2 bunch cilantro, chopped
  • 1/2 teaspoon garam masala, optional
  • Salt and pepper, to taste

Preparation

  1. Heat grill to high and cook eggplant, turning to expose all sides to the flame, until charred and deflated, about 20 minutes.
  2. Let sit until cool enough to handle.
  3. Peel skin and place eggplant flesh in a medium bowl.
  4. Add remaining ingredients and mash until well-blended.
  5. Serve with chapatis, also called rotis, or over basmati rice.

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AUTHOR & RECIPE DETAILS


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HomeSweetJones.com creates recipes that are usually healthy, often easy, frequently frugal, and always delicious.


 

 

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3 comments on “Begoon Pora: Bengali Burnt Eggplant [Vegan]”

Click to add comment
Zoe Allan
1 Years Ago

Nish Mohamedally


Reply
Nish Mohamedally
19 Feb 2016

Today is not the day.

Nish Mohamedally
19 Feb 2016

Today is not the day.



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