Egg plant or Aubergine are my must eat winter vegetable. These bland and smoky flavored veggies makes for some of the best winter recipes. In eastern part of India one of the most famous recipe of egg plant is “begun pora” which literally means burnt egg plant. It is so called because the traditional way of making it was to slow cook it in an oven locally mad of mud and clay. Take my word for it , it is not only healthy but it tastes heaven.
Let us get started with making my grand mothers recipe of cooking Egg plant or Aubergine:
Note: The bigger oval/round shaped varieties are best suited for this recipe.
Step 1:
Apply oil externally all over the skin of the eggplant .
Note: I used sunflower oil , you may use your own.
Step 2:
Put the egg plant in your oven in 200 degrees Fahrenheit for 25-30 mins
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Tips: When you see that the skin shrinking you know that it is almost done. To be sure poke a knife and if it is soft inside its done.
Step 3:
Take it out from the oven and set it aside to cool down. In the mean time chop some onions, green chilies (optional) and fresh coriander leaves.
Step 4:
Pill of the skin to get a soft juicy texture inside.
Step 5:
Add the chopped onions, green chilli’s and coriander to the egg plants with a dash of salt and mix everything together. Smear one tea spoon of oil (olive / sunflower) and serve it with Roti (Indian flat bread). I also tried it with other breads it tastes awesome.
Is that not an easy and quick way to make Egg plants?
