This smoky, spicy and creamy bhorta is a classic mash of aubergine (eggplant) with onions, garlic and chillies. Traditionally, the aubergine is roasted whole over an open fire, but it can also be baked in the oven, or sliced and fried before mashing, which is my preferred method. Best enjoyed with plain rice, or Kalai Ruti.
4 servings
Excerpted with permission from Made in Bangladesh by: Dina Begum published by Hardie Grant Publishing
- Sprinkle some salt all over the aubergine slices and set aside.
- Heat the oil in a large saucepan over a medium heat for about 30 seconds until hot, then add the dried chillies and garlic and fry for 1–2 minutes until browned. Remove from the pan and set aside in a large bowl.
- Keeping the pan on the heat, add the aubergine slices and cover with a lid. Cook for 3–4 minutes, then use a spatula to flip them over and cook for a further 3–4 minutes on the other side, still covered, until the aubergine slices are golden brown and very soft when pressed. You may need to work in two batches; if so, just add another tablespoon of oil when cooking the second batch. Transfer the cooked aubergine slices to a plate and leave to cool briefly.
- Meanwhile, add the red onion to the bowl with the dried chillies and garlic. Add the ⅓ teaspoon salt and green chilli (if using) and mix. At this point, it’s important to use your hand to thoroughly mix everything. You can use a food-grade glove to avoid getting chilli heat on your skin.
- Now, peel the aubergine slices and add the soft flesh to the bowl with the onion mixture. Mix well so that everything is mashed together. Add the chopped coriander and mix again. Taste for seasoning and adjust if needed, then serve.
