The combination of yogurt and eggplant had always intrigued me. From dips to stuffed eggplant to baked casserole dishes, I have gawked and bookmarked several of these recipes but somehow never really got into cooking those. Little did I know that there is also such a version in Bengali cuisine! My neighbor, who is also my chatty friend over a cup of tea, once prepared it for me. I loved it and instantly called Mom to find out how come we never ate Doi Begun as a kid. As it turns out, my brother was allergic to eggplant and I never liked the taste of eggplant. Huh!!
It never fails to surprise me how our taste buds change over a period of time and age.
I don’t know when and how I started liking this veggie but right now, we eat it at least once a week. Arvind enjoys it as long as it’s not bite size soggy pieces floating in a curry. We prefer it charred and smoky. This particular dish, Doi Begun (doi meaning yogurt and begun meaning eggplant), with roasted eggplant slices bathed in spiced yogurt has slowly become our go-to dish. Not only because it’s so easy to prepare but mostly because it’s just so tasty!
It’s one of those dishes that you will absolutely love on a sunny day. Although it’s a fuss free meal, it’s something that takes a little time for the flavors to kick in. So, make it in advance, if you can. Allow the fried/roasted eggplant slices to soak up the essence from the spiced yogurt. Make sure you use thick Greek yogurt or hung yogurt for the perfect creamy texture.
Typically it’s served with Indian flat breads but if you enjoy quinoa, give it a try with that. Trust me, you will enjoy the pairing!