Begun Pora (Roasted Eggplant) Begun Pora (Roasted Eggplant)
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Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 Eggplant, large
  • 1 tbsp Olive oil
  • Salt to taste
  • 1 Onion, small, chopped
  • 3 Green chilies, chopped
  • Cherry tomatoes a few
  • 2 tbsps Coriander leaves 2 tbsp, chopped

Begun Pora (Roasted Eggplant)

Indian food

‘Begun’ in Bengali means eggplant and ‘pora’ means burnt. This vegan recipe is easy and pretty healthy. It is surprisingly quick to put together too. You can roast the eggplant in the oven but to get that authentic smoky flavor, roasting it directly on the open flame is a must @sarchakra 

Method


Cut eggplant in half keeping the stem intact. Roast eggplant on the open flame. Keep the flame to medium. Using tongs to flip and cook all sides till the flesh is soft and the eggplant skin is charred. Peel the skin off. Mash the flesh. Keep aside on a plate.


Heat olive oil. Add cherry tomatoes. Season with salt salt and pepper. Let it cook for a couple of minutes on high heat. Cover and cook for 10 mins or so till all the tomatoes get mushy. Use a potato masher to slightly crush the tomatoes. 


In a bowl assemble together the mashed eggplant, the crushed blistered tomatoes, salt, chopped onion, chilies, chopped coriander and oil.


Serve hot or cold with  roti, rice or with bread.

Begun Pora (Roasted Eggplant) Begun Pora (Roasted Eggplant)
favorite
print
like

Begun Pora (Roasted Eggplant)

Indian food

‘Begun’ in Bengali means eggplant and ‘pora’ means burnt. This vegan recipe is easy and pretty healthy. It is surprisingly quick to put together too. You can roast the eggplant in the oven but to get that authentic smoky flavor, roasting it directly on the open flame is a must @sarchakra 

Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 Eggplant, large
  • 1 tbsp Olive oil
  • Salt to taste
  • 1 Onion, small, chopped
  • 3 Green chilies, chopped
  • Cherry tomatoes a few
  • 2 tbsps Coriander leaves 2 tbsp, chopped

Method


Cut eggplant in half keeping the stem intact. Roast eggplant on the open flame. Keep the flame to medium. Using tongs to flip and cook all sides till the flesh is soft and the eggplant skin is charred. Peel the skin off. Mash the flesh. Keep aside on a plate.


Heat olive oil. Add cherry tomatoes. Season with salt salt and pepper. Let it cook for a couple of minutes on high heat. Cover and cook for 10 mins or so till all the tomatoes get mushy. Use a potato masher to slightly crush the tomatoes. 


In a bowl assemble together the mashed eggplant, the crushed blistered tomatoes, salt, chopped onion, chilies, chopped coriander and oil.


Serve hot or cold with  roti, rice or with bread.