Brinjal Burta (Roasted Eggplant Mash)

Ingredients

• 2 whole Large eggplants (brinjals) (Choose young, firm eggplants)
• 1 medium Onions, finely sliced (About 1 cup sliced)
• 2 whole Green chilies, finely chopped (Adjust to taste)
• 2 tablespoons Fresh lime juice (About 1 lime)
• 1 teaspoon Salt (Adjust to taste)
• 1 teaspoon Mustard oil (Can substitute with vegetable oil if unavailable)

Instructions

1. 1Finely slice the onion and finely chop the green chilies. Place them in a bowl and set aside.
2. 2Squeeze the lime to extract the juice and add it to the bowl with the onions and chilies. Mix together and set aside.
3. 3Place the whole eggplants directly over a gas flame, on a grill, or under a broiler. Roast them, turning occasionally with tongs, until the skin is completely charred and blackened and the flesh is very soft throughout. This should take about 15-20 minutes depending on size and heat.
4. 4Remove the roasted eggplants from the heat and let them cool for 5 minutes until safe to handle. Carefully peel away and discard all the charred skin and any burnt parts. Remove any ashes if roasted over fire.
5. 5Open the peeled eggplants and use a clean spoon to scoop out all the soft flesh, getting as close to the skin as possible. Place the flesh in a mixing bowl and discard the remaining skin.
6. 6Add the salt and mustard oil to the eggplant flesh. Using a spoon or fork, mash and work the mixture vigorously until it forms a smooth pulp. Remove and discard any lumps or fibrous shreds that don't break down.
7. 7Add all the prepared onions, chilies, and lime juice to the mashed eggplant. Mix thoroughly until everything is well combined.
8. 8Taste the burta and adjust the seasoning by adding more salt or lime juice according to your preference. Serve at room temperature or slightly chilled as a side dish.