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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"
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