Chopped/Mashed Aubergine Begun bhorta is a smoky and spicy Bengali traditional bhorta that is made with aubergines or ‘Begun’. ‘Begun bhorta’ technically means mashed aubergine. In English, Begun is known as eggplant, aubergine, and brinjal; while Bhorta means mashed. The major part of this mash is aubergines; it asks for a kind with flesh that gets soft and mushy when grilled. It contains roasted aubergine over a flame blended with fresh herbs, chilies, and seasonings to produce a delicious begun or aubergine mash that pairs nicely with some steamed rice or roti, or naan.

In my silly childhood days, I used to categorize every food item as “good people” or “bad people.” The eggplant, a strange purple creature, was the pack leader of all culinary baddies in my opinion!

Unlike the other welcoming veggies such as carrots and bell peppers, I hated eggplant’s inability to decide which texture it wanted to maintain. I couldn’t imagine attempting to eat a raw eggplant without getting a mouthful of bitter, rubbery flesh and profound, terrible remorse. I used to hate the fact that even when cooked, most eggplant recipes were “unusually slimy.”

So not only was my early dislike of the eggplant justified, but I also had plenty of reinforcement from my parents and siblings. This may explain why, despite the fact that Begun Bhorta (fire-roasted eggplant mash) is a popular dish in Bangladesh, I hadn’t had it until my senior year of college.

In an impulsive “Do I dare?” moment, I took a little spoonful of baingan bharta from a friend’s lunchbox. I was expecting to twist my nose and shriek in disgust. Instead, I experienced bliss.

I would never have thought that the deep-flavored, savory mashed in front of me had eggplant (which seemed strange given that Begun actually translates to “eggplant or aubergine”). The sliminess, weird texture, and unusual bitterness of eggplant are replaced with a smooth, lovely combination of spice and charred goodness in the shape of bhorta.

As it turned out, even though aubergines have this negative reputation among a lot of people, a well-cooked mashed aubergine can change the perspective overnight. This is something I think about frequently. Because not only did Begun Bhorta introduce me to aubergines for the first time, but it has also made aubergines one of my favorite veggies throughout the years!

Flame-roasted aubergines with garlic, onions, green chilies, and vegetables; is a hearty vegan, and gluten-free recipe. The greenish aubergines are grilled in the flames of a wood-fired burner known as a ‘chula,’ then seasoned with oil, garlic, tomatoes, and herbs.

Enough introduction for the recipe I guess! Now let me present you my simplistic version of Bengali ‘Begun bhorta.’ The procedure of flame roasting the aubergines provides a delicious smoky flavor that makes it one of my family’s all-time favorites.


  • To cut through the spiciness and bring a good fresh balance to the mash, I usually squeeze in a little lemon juice towards the end.
  • Dip your fingers into a dish of water every so often to make the long and tedious work of peeling the skin of the grilled aubergines a little simpler.
  • On days whenever I’m feeling especially decadent, I nearly fully swap the oil in the recipe with a good amount of homemade ghee. Ghee not only adds a velvety texture to the bhorta, but its particular vileness complements the smokiness of the grilled aubergine.

Best Begun Bhorta Tips

Choosing the Right Type of Eggplant

  • Bhorta is made from a huge dark purple kind of aubergine. This aubergine contains more flesh and fewer seeds than the others. Choose an aubergine that is big and has a smooth texture.
  • In your hands, the aubergine should feel light. Lightweight aubergine will have less seeds than heavy aubergine, which will have mature seeds and ruin the taste of the bhorta.
  • Second, make sure there are no cracks or holes in the skin. This would indicate that perhaps a worm has infiltrated the begun.

Grilling aubergine over a fire

  • Grilling the aubergine over a direct flame adds a smoky texture and flavor to the bharta. Continue to flip the brinjal after a few minutes of grilling. This will guarantee that the aubergine is cooked perfectly.
  • To see if the aubergine is perfectly cooked, poke it on a couple of edges with a knife or fork. The aubergine is done when it glides gently without pushback.

If you’re using a gas burner, put a tiny metal pan on top of the flame to secure the aubergine in place right as it burns. It’s also a good idea to coat the bottom of the burner with aluminum foil afterward to help wipe up any drippings from the aubergine.

Aubergine Nutrition

Eggplant or aubergine is rich in vitamins and minerals. Fiber, manganese, copper, vitamin B-6, vitamin C, potassium, antioxidants, and other nutrients are abundant.

Anthocyanins, a kind of antioxidant with effective anti-properties, are found in aubergine. According to research, these substances can enhance heart health and lower the chance of developing heart disease.

Because aubergine is low in calories, it also can help you maintain a healthy diet. It also includes fiber, which makes you feel full and satisfied. Eggplants are quite adaptable and may be used in a variety of cuisines. This simple Baingan Bharta dish will be a big favorite in your house! After all, what’s not to love about this fantastic vegetable?

Chopped/mashed aubergine

Chopped/Mashed Aubergine (Bhorta)

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Keyword Bhorta, Mashed
Servings 6 People
Calories 92 kcal


  • 1 Large aubergine or eggplant
  • 1 tbsp finely chopped onion
  • 1 whole green chili
  • 1 tbsp chopped coriander leaves
  • 2 tbsp mustard oil
  • salt to taste
chopped/mashed aubergine


  • Make long slits on the aubergine. Boil the aubergine with ½ teaspoon salt until it is soft. You can also grill the aubergine until it is soft if you like a smoky flavor. Remove the skin of the aubergine, chop with a knife, or mash.
  • Warm up the mustard oil in a pan, and add onion and the whole chili. If you want it to be spicy, then cut the chili into small pieces. Saute until the onion is light brown. Add mashed aubergine and cook. Top it off with chopped coriander leaves.
  • Serve with roti or fluffy boiled rice.


Calories: 92kcal | Carbohydrates: 7.4g | Protein: 1.2g | Fat: 7g | Sodium: 5.6mg | Potassium: 246.6mg | Fiber: 2.3g
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