Begun Poshto (Roasted Aubergines in Poppy Seed Paste)

Aubergine, eggplant, begun, brinjal- whatever name you give it, this plump fleshy vegetable with its glossy purple skin can be eaten in almost any way. It features in everything from dips to curries, even a pizza I once had in Capri! My take on demonstrating how versatile begun can be is going to be coated in poshto (poppy seeds) and grilled to give it charred flavour. After begun bhorta, this is my favourite way to have aubergines. It’s simple, irresistible and makes a great side to accompany a traditional Bengali feast.

Recipe by Thahmina | www.goldentiffin.co