This is super easy, delicious and very traditional recipe from my home! We call it Begun Bhorrta (বেগুন ভর্তা) – Smoked aubergine spread which is our absolute favorite side dish to go with rice.

To make this authentic Bangladeshi recipe, I used mustard oil. Yes, mustard oil used to be the key ingredient back in old days until soybean and palm oil took over the world. Now we only use it in making spread or in any special, and traditional recipe where mustard oil is a must and non-replaceable. The oil has very distinctive aroma and taste that can suppress some ingredients that you cook with. If you do not have mustard oil, you can of course use other vegetable oil but I am not sure how would they taste..but why not try?

The other key ingredients are aubergine of course, onion, green chili and salt. That’s it.

I have first washed the aubergine and pat them dry. Then I made few deep holes in the skin with a fork, so the aubergine are evenly cooked inside. It will also help in release the extra water easily. Now you can coat them with normal vegetable oil, but I have used mustard oil. Rub oil on aubergine skin very well and put them in the oven with highest temperature (in my oven 250 C) with broiling sign. Remember, always keep the green part or the hat of aubergine when you broil them as it will hold the moisture well and also help to you handle very hot aubergine, you will see later.

I am happy that I found these long thin aubergines, which is very common in Bangladesh. However, when you are abroad, you have to improvise a lot with available ingredients. So if you do not have long aubergines, you can use the round thick one and cut it half lengthwise, then rub oil on skin and put the flesh side in when you broil them in oven.

After 25-30 minutes, it should look like the picture above. As you can see, one of the aubergine skin was cracked open and the flesh inside got roasted too. Well, I really don’t mind as it will give a really nice smoky flavor.

Now, take out the skin with a help of a fork. At this point you will see why I asked to keep the green part as it helps to hold the aubergine and take the skin out. When you are done, cut them off.

It’s time to get your hands dirty! I have very thinly sliced the onion, roasted chilies and added more mustard oil and salt. I will use my hand to mash them very well. You can of course use a fork, but we are Bangladeshis, we like to use our hand!

You do not have to roast the chilies like I did. Usually I just chop green chilies finely as it gives a better taste but today I wanted to try something new. Mash the chilies and mix everything very well, check salt and add a bit if you need more.

Ah, its finally done now! My mouth is really watering and I can’t wait to eat it with rice. I know this is super spicy for some of you, but it won’t hurt if you try it just for once!

Recipe: 4 Servings Prepping time: 5 minutes, Cooking time: 35 minutes

Ingredients: 3 long Aubergines or 1 big Aubergine (cut lengthwise) Spices and Condiments: 1 big Onion – Finely sliced 3-4 Green Chili – Finley chopped 5tbs Mustard Oil 1tsp Salt

Instructions: 1. Wash aubergine and pat dry. 2. If you have big round aubergine, cut it half lengthwise. Make some holes with a fork. Coat with oil very well. Keep the green part /hat of aubergine. 3. Roast aubergine with 200-250C for about 25-30 minutes until they get soft and outer skin are charred. 4. Remove the charred skin and keep the flesh inside. Chop off the green part. 5. Mash aubergine flesh, sliced onion, chili, salt and mustard oil very well with hand or fork. Serve them with rice or as a spread on your bread! Enjoy!