Name: Airfryer Begun Bhorta | Bangladeshi Eggplant Mash
Cook time: 20 min
Ingredients: 1 large eggplant; 1/2 small red onion/shallots ((about 1/4 cup sliced finely)); 4-8 red chilis ((fried in oil)); 1 tbsp mustard oil ((or to taste)); Salt to taste ((go heavy)); Chopped cilantro ((optional)); Veg Oil for airfrying ((optional))

Begun Bhorta is a Bangladeshi smokey spicy eggplant mash that is absolutely addictive.

Just add some white rice and you have a flavor packed meal ready in under 30 minutes. It also goes amazingly with some daal, chicken or beef curry, fried fish, or aloor bhorta, another mash made of potatoes.

Traditionally the eggplants are charred stovetop directly on a flame or on a pan

but I like to make this step easier by using my airfryer! Just slice them in half, score the top, drizzle with some oil and a pinch of salt, and bake for about 20 minutes on 375. You can even microwave the eggplant first for a couple of minutes to cut down on airfryer time.

This bhorta can be made with many different variations.

You will always use the salt and mustard oil, but the veggies can change. I use raw sliced red onions/shallots in this one, with fried red chilis, but you can also add some roasted garlic to this or switch it up with a combination of any of these ingredients:

Raw/sauteed finely sliced red onions/shallots

Fried/charred red chilis

Roasted Garlic

Chopped Cilantro

Watch the full process in the video below:

INGREDIENTS

1 large eggplant
1/2 small red onion/shallots (about 1/4 cup sliced finely)
4-8 red chilis (fried in oil)
1 tbsp mustard oil (or to taste)
Salt to taste (go heavy)
Chopped cilantro (optional)
Veg Oil for air frying (optional)

INSTRUCTIONS

Wash and slice your eggplant in half. Then cut some deep slits to help it cook faster. Drizzle on a bit of oil and some salt. Massage that in lightly.

Airfry for 20-30 minutes at 375, flipping halfway through if the top gets too charred. You can also use the oven for this or do it on a pan stovetop, or roast the whole eggplant on an open flame.

Once your eggplant is nice and soft, take it out and let it cool.

Fry your chilis in a bit of oil for a minute or two until they start to change color, then take them out and let cool until they harden/get crispy.

Put the rest of your ingredients together, the crispy fried chilis, finely sliced red onions or shallots, some salt, and mustard oil. Mash everything together very well.

Scoop in your cooled eggplant. Mash again until it is nice and smooth, then taste and add more salt to your liking.

Airfryer Begun Bhorta | Bangladeshi Eggplant Mash

Print Recipe

Cook Time 20

Course Condiment, Main Course, Side Dish

Ingredients

1 large eggplant
1/2 small red onion/shallots (about 1/4 cup sliced finely)
4-8 red chilis (fried in oil)
1 tbsp mustard oil (or to taste)
Salt to taste (go heavy)
Chopped cilantro (optional)
Veg Oil for airfrying (optional)

Instructions

Wash and slice your eggplant in half. Then cut some deep slits to help it cook faster. Drizzle on a bit of oil and some salt. Massage that in lightly.
Airfry for 20-30 minutes at 375, flipping halfway through if the top gets too charred. You can also use the oven for this or do it on a pan stovetop, or roast the whole eggplant on an open flame.
Once your eggplant is nice and soft, take it out and let it cool. Fry your chilis in a bit of oil for a minute or two until they start to change color, then take them out and let cool until they harden/get crispy.
Put the rest of your ingredients together, the crispy fried chilis, finely sliced red onions or shallots, some salt, and mustard oil. Mash everything together very well.
Scoop in your cooled eggplant. Mash again until it is nice and smooth, then taste and add more salt to your liking.