Roasted Aubergine Recipe in North East Indian style

North East Indian style roasted eggplant

After traveling across India again definitely that our love for mashed brinjal is infinite. While every region has their own version however the basic recipe is almost the same and I am sure you will enjoy the North East Indian mashed aubergine or brinjal as well. The North East Indian recipe is for sure short going to be a super hit as its easy on your palette and not spicy at all. The brinjal has a smoky flavor and the onions make this yummy side dish crunchy. We try to add coriander leaves if it’s in season as it gives a beautiful freshness to the simple side dish, which we enjoy with boiled lentils and steamed rice.

Vegetarian Mashed brinjal recipe in North East Indian style

INGREDIENTS

1.    Brinjal or aubergine 1 large

2.    Onion 1 small finely chopped

3.    Salt to taste

4.    Green chilies 2 finely chopped

5.    Coriander leaves finely chopped

6.    Mustard oil ½ teaspoon

PREPARATION

1.    First roast your eggplant aubergine over the gas stove but I must say I love them most when roasted over firewood. once done, remove the skin from your aubergine and put them in a bowl

2.    Now add your finely chopped onions, green chilies and coriander leaves.

3.    Add salt to taste and drizzle mustard oil.

4.    Gently mix them all together until combined and serve them in individual bowl.

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