Xoru Bengena Pitika (Roasted Eggplant Mash)
Eggplant roasted whole over an open flame until smoky and soft, then mashed with raw mustard oil, onion and chilli.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Open flame or grill for roasting
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 6 g
- carbs
- 9 g
- fibre
- 4 g
- protein
- 2 g
- calories
- 90 kcal
Instructions
- 1
Rub the eggplant lightly with oil. Roast it over an open flame, turning occasionally, until charred and soft inside.
- 2
Let the eggplant cool slightly. Peel off and discard the burnt black skin.
- 3
Throw away the stem. Mash the soft flesh thoroughly in a bowl using a fork.
- 4
Add the finely chopped onion, green chilli, and coriander leaves.
- 5
Drizzle in the raw mustard oil and add salt.
- 6
Mix everything well with your clean hands until fully combined.
- 7
Serve at room temperature alongside dal (lentil curry) and rice.
Chef's tips
Roasting over an open flame gives the pitika (mash) its smoky flavour. A stovetop grill grate works well if needed.
Ingredient substitutions
- open flame roasting → oven roasting at high heat, though the flavour will be less smoky
Storage
Best eaten fresh; refrigerate for up to a day.
Reheating
Not typically reheated; serve at room temperature.
Common mistakes to avoid
- •Not roasting the eggplant long enough, leaving the flesh hard and difficult to mash.
Serving suggestions
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