Title: Eggplant Bharta
Categories: Ethnic Vegetarian
Yield: 4 Servings

2	md	Eggplants, halved
1/2	c	Finely chopped onion
2		Green chilies, chopped
1/4	ts	Salt
1/4	c	Cilantro, chopped
1	tb	Ghee
1/2	ts	Oil

Rub the ghee over the cut side of the eggplant. Roast until the skin is lightly burned. The eggplant should be completely soft & tender. Peel & mash the pulp with a potato masher. Mix well with onion, chilis, salt, cilantro & oil. Fry in a skillet with a little oil for 3 to 5 minutes. The mixture should be fairly dry.

Chakravarti & Morizot, "Not Everything we Eat is Curry"

previous

next