Begun pora (smoked eggplant mash)

Instructions

1. Prick the eggplants with a fork and grill them directly over the flame or in the oven at 220 °C for 20 minutes, turning them, until soft.
2. Let them cool, then peel off the charred skin and roughly mash the flesh.
3. Finely slice the onion, chilies and tomato.
4. Heat the mustard oil and cook the onion until translucent.
5. Add the ginger, tomato and chilies, then cook for 5 minutes.
6. Stir in the mashed eggplant, ground coriander and salt, then mix for 5 minutes over low heat.
7. Serve warm or cold.