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

2mdEggplants, halved
1/2cFinely chopped onion
2 Green chilies, chopped
1/4tsSalt
1/4cCilantro, chopped
1tbGhee
1/2tsOil

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"

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