Ringan no olo

Method

1. 1 Make a few incisions and then grill the whole eggplant over direct heat for 15 minutes until the skin is charred black.
2. 2 Grilled over direct flame, not in an oven, the smoky flavor is half the essence of this dish.
3. 3 Wrap the eggplant tightly for 10 minutes, then peel off the burnt skin and roughly mash the flesh.
4. 4 Sauté panch phoron in oil for 40 seconds, then sauté the onions for 6 minutes.
5. 5 Add tomatoes, turmeric, peas, and palm sugar, then cook for 8 minutes.
6. 6 Add the mashed eggplant and stir for 10 minutes until the mixture dries out, then sprinkle with coriander and green chilies.

With an appliance

• Oven 1 hr

  Replace step 1: bake in the oven at 240 degrees for 35 minutes; if it lacks smoky flavor, add 3g of smoked chili powder when stir-frying.