roasted eggplant
- Categories
- Vegetarian
- Main dish
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 large | Eggplant |
| 1 small | Onion; finely chopped |
| 2 | Green chilis; finely chopped |
| ½ teaspoon | Salt |
| 3 tablespoons | Mustard oil |
Place the eggplant under a preheated broiler for about 15 minutes, turning frequently, until the skin becomes black and the flesh soft.
Peel the skin and mash the flesh.
Add the restof the ingredients to the mashed eggplant and mix thoroughly.
From the files of DEEANNE
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