Begoon-Pora: Burnt Eggplant

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Yield: 4 servings

Serving Size: about 3/4 c

Ingredients

  • 2 large eggplant
  • 2 tbs mustard oil
  • 1/4 c onion, finely diced
  • 2 small plum tomatoes, finely diced
  • 2-4 cloves garlic, minced
  • 3 serrano chiles, seeded and minced, more or less to taste
  • 1/2 bunch cilantro, chopped
  • 1/2 tsp garam masala, optional
  • salt and pepper, to taste

Instructions

Heat grill to high and cook eggplant, turning to expose all sides to the flame, until charred and deflated, about 20 minutes.

 

Let sit until cool enough to handle.

 

Peel skin and place eggplant flesh in a medium bowl.

Add remaining ingredients and mash until well-blended.

 

Serve with chapatis, also called rotis, or over basmati rice.

From homesweetjones.com