Begun Pora - Roasted Eggplant Salad

Begun Pora

Eggplant is probably the best loved vegetable (or fruit?) in our family. My son, especially, can have it everyday, cooked in countless ways. On this blog alone, I have tagged this vegetable at least 25 times, each recipe unique from the rest.

Whole Roasted Eggplant

Begun (eggplant) Pora (burnt) gets its name from the way in which this dish is prepared. Using the big globe eggplant, slits are made on the bottom opposite the stalk end, rubbed with oil and baked in a 400*F oven for 30 minutes or so. Turning the eggplant occasionally, it is baked until the skin appears singed and wrinkled and the center is soft when tested for doneness. Alternatively, it can be charred over an open gas flame or placed on an iron skillet on the stovetop and grilled. After it comes to room temperature, the skin is removed and the pulp is hand-mixed with salt and mustard oil along with diced onions, green chilies and cilantro. It is served as a salad or first course in a meal, and is eaten with steamed rice.

Boy or Girl?

Look for a firm, glossy skin and pick the lightest eggplant in the pile. The heavier ones have more seeds and could be bitter to the taste. A good clue to picking a practically seedless eggplant is to check the bellybutton at the bottom. Pick the one with the roundest navel (boy eggplant) as opposed to an elongated navel (girl eggplant). Believe it or not, eggplant(s?) are not gender-neutral and the boy eggplant is better for eating because it has less seeds.

Ingredients

1 globe eggplant, preferably female

2 Tbsp. mustard or vegetable oil

1 large onion, minced

2-3 green chilies or to taste, minced

1/4 cup cilantro, minced

salt to taste  

Directions

1. Preheat oven to 400*F.
2. Rinse eggplant under cool, running water, pat dry.
3. Slit the bottom of the eggplant in the shape of a cross and rub all over with oil.
4. Place eggplant on a baking tray lined with foil and place in the middle of the oven.
5. Bake at 400*F for 30 minutes, turning 45 degrees every 10 minutes until skin is singed and wrinkled.
6. Bring eggplant to room temperature, peel skin off and scoop out the flesh with a soup spoon.
7. Mash the flesh by hand or with a fork, mix well with remaining ingredients and set aside for 10 minutes to allow flavours to mingle.

Serve as a first course with steamed rice.