Eggplant bharta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplants, halved |
| ½ | cup | Finely chopped onion |
| 2 | eaches | Green chilies, chopped |
| ¼ | teaspoon | Salt |
| ¼ | cup | Cilantro, chopped |
| 1 | tablespoon | Ghee |
| ½ | teaspoon | Oil |
Directions
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"