Roasted eggplant with tomato and onion
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Asian Eggplants; (1 pound) | |
| 1 | Tomato | |
| 2 | tablespoons | Red onion; finely chopped |
| 2 | Serrano chile; chopped | |
| 2 | tablespoons | Cilantro; chopped |
| 1 | teaspoon | Lime juice; or lemon |
| ½ | teaspoon | Mustard oil |
| ¼ | teaspoon | Salt |
Directions
1. Cut slits in each eggplant. Roast over gas burner until smoked and blackened, or broil, turning to cook evenly. Roast tomatoin the same manner.
2. Peel eggplants and chop. Peel tomato and chop. Place eggplants and tomato in a bowl and mash together. Add onions, chiles, cilantro, lime juice, mustard oil and salt and stir to mix.
** Any eggplant will do
Recipe by: LA Times Food Section 4/16/98 Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@...> on Apr 16, 1998