We call it 'Begun', the bengali name of aubergine, eggplant or brinjal. As per me, it is king of vegetables. Here, I roasted or broiled eggplant, discarded peels and then mashed with a little twist. It came out truely delectable. 'Begun Pora' or roasted eggplant is a very common everyday bengali dish. My mother in law added roasted tomato in it and it becomes more flavorful and tasty then. So, this is how we prepare roasted eggplant in our home....
500 gm / 2 medium sized Eggplants (brinjals)
1 large / 100 gm Tomato
1 Medium Onion
2-3 Raw Red Chillies
1 small bunch of Coriander Leaves
1 tsp + 1 tbsp Mustard Oil (preferably)
Salt to taste
Wash the eggplants and tomato and pat dry completely.
Take the eggplants and cut slits into it with the tip of a knife. Rub tomato and eggplants with salt and 1 tsp of mustard oil.
Put a eggplant on a chapatti roasted net on the direct gas flame rotate the eggplant after every couple of minutes. The skin will gradually dark and a nice smokey aroma comes out from the eggplant.
When the skin completely charred, remove the eggplant from the flame and allow it to cool naturally. Follow the same process for rest of eggplant.
Roast greased tomato following on a chapathi roasted net, flip time to time.
When outer skin is totally black, remove it from the flame and allow it to cool normally.( If you want to roast it in oven, preheat it in broil mode, then put eggplants inside the oven upper rack on a alluminium foil and roast it for 40-50 minutes.)
When every thing becoming cool, discard the skins of eggplant and tomato now. Chop everything with knife.
Chop onion, coriander leaves and green chillies finely.Take a large bowl, combine roasted chopped eggplants, roasted tomato, onion, coriander leaves, green chillies, 1 tbsp mustard oil and salt in it.
Mash everything nicely with a fork.
Serve hot with steamed rice or warm chapattis and enjoy!!!