Mashed Eggplant(বেগুন ভর্তা)

 Here's a simple recipe for Begun Vorta (Bengali-style mashed eggplant):

Ingredients:

Eggplant (Brinjal): 1 large

Onion: 1 small, finely chopped

Green chilies: 2-3, chopped (adjust to taste)

Garlic cloves: 2-3, roasted and mashed

Mustard oil: 2-3 tablespoons

Coriander leaves: 1-2 tablespoons, chopped

Salt: to taste

Instructions:

1. Roast the eggplant:

Wash the eggplant and pat it dry.

Lightly coat it with a bit of oil and roast it directly over an open flame or on a grill until the skin is charred and the flesh is soft.

Alternatively, you can roast it in an oven at 200°C (400°F) for about 20-25 minutes, turning occasionally.

2. Peel and mash:

Once the eggplant is roasted, let it cool down a bit. Peel off the charred skin and discard it.

Mash the roasted eggplant flesh in a bowl using a fork or spoon.

3. Mix with other ingredients:

Add the chopped onions, green chilies, and roasted garlic to the mashed eggplant.

Drizzle the mustard oil and add salt to taste.

Mix everything well until fully combined.

4. Garnish and serve:

Add freshly chopped coriander leaves and mix again.

Serve the Begun Vorta with warm rice or as a side dish.

Enjoy your delicious Bengali Begun Vorta!