Begoon Pora: Bengali Burnt Eggplant
[Vegan]
Author Bio
Home Sweet Jones creates recipes that are usually healthy, often easy, frequently frugal, and always...
Home Sweet Jones creates recipes that are usually healthy, often easy, frequently frugal, and always delicious. The month I turned 40, I was diagnosed with terminal cancer. I've since found the best health of my life – physically, emotionally, and spiritually – and am enjoying every moment. While I credit the miracle of conventional treatment, I’m convinced it was the lifestyle changes that healed me. Read more about Maggie Jones
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Begoon Pora: Bengali Burnt Eggplant [Vegan]
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...
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.
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Ingredients You Need for Begoon Pora: Bengali Burnt Eggplant [Vegan]
How to Prepare Begoon Pora: Bengali Burnt Eggplant [Vegan]
- Heat grill to high and cook eggplant, turning to expose all sides to the flame, until charred and deflated, about 20 minutes.
- Let sit until cool enough to handle.
- Peel skin and place eggplant flesh in a medium bowl.
- Add remaining ingredients and mash until well-blended.
- Serve with chapatis, also called rotis, or over basmati rice.
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Nish Mohamedally
Today is not the day.
Today is not the day.