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Title: Spicy Eggplant
Categories: Vegetarian Vegan Main
Yield: 4 Servings
| 1 | lb | Eggplant |
| 3 | tb | Oil |
| 1 | lg | Onion; finely chopped |
| 3 | Tomatoes; chopped | |
| 1 | tb | Cilantro, fresh; chopped |
| 2 | Green chilis; chopped | |
| 1/2 | ts | Trumeric |
| 1/2 | ts | Chili powder |
| 3/4 | ts | Coriander |
| 3/4 | ts | Salt |
Place the eggplant under a preheated broiler for bout 15 mintues,turning frequently until the skin turns black andthe flesh soft. Peel off the skin and mash the flesh.
Heat the oil in a karai or wok over medium heat and fry the onions until soft. Add the tomatoes, cilantro and green chilis and fry another 2-3 minutes.
Add the mashed eggplant, turmeric, chili, coriander and salt and stir.
Fry for another 10-12 minutes and serve warm.
From the files of DEEANNE
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