In Bangladesh charred and mashed aubergine or “baigun bortha” is often eaten with rice and fish as a side dish, and is similar to the Middle Eastern Baba Ganoush. Smoky and creamy it also makes the perfect dip. A gas hob is the best way of charring the vegetables, or better still, over a barbecue.
Apparently there has been some contention over the suitability of mustard oil for human consumption in the EU. This is stuff and nonsense. Used minimally mustard oil is incredibly good for you. It has the lowest saturated fat content of the edible oils and the perfect ratio of Omega-3 and Omega 6 fatty acids, as well as antioxidants and Vitamin E.
2 large aubergines or 4 thin Oriental ones if you can get hold of them
1 tablespoon thick greek yoghurt
1 tsp Mustard oil
½ fresh green chilli, finely chopped
1 shallot finely chopped
1 tbsp coriander
1tsp sea salt
1 tsp toasted and ground cumin
Wholemeal chappatis cut into strips to serve
Crudités of carrot, celery, cucumber and blanched broccoli
First smear olive oil on the aubergines, prick them lightly and then lay them directly over a medium gas flame turning occasionally.
After approximately 15-20mins and once they have turned from purple to ebony all over, remove from the heat and allow to cool completely. Flake off the burnt skin to reveal the smoky ivory interiors.
Place in a food processor with mustard oil, finely chopped chilli, shallot, coriander cumin powder, yoghurt and salt. Taste and adjust seasoning if necessary.
Finish with a garnish of chopped coriander. Serve with wholemeal chappatis and crudités.