Spicy eggplant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Eggplant |
| 3 | tablespoons | Oil |
| 1 | large | Onion; finely chopped |
| 3 | Tomatoes; chopped | |
| 1 | tablespoon | Cilantro, fresh; chopped |
| 2 | Green chilis; chopped | |
| ½ | teaspoon | Trumeric |
| ½ | teaspoon | Chili powder |
| ¾ | teaspoon | Coriander |
| ¾ | teaspoon | Salt |
Directions
Place the eggplant under a preheated broiler for bout 15 mintues,turning frequently until the skin turns black andthe flesh soft. Peel off the skin and mash the flesh.
Heat the oil in a karai or wok over medium heat and fry the onions until soft. Add the tomatoes, cilantro and green chilis and fry another 2-3 minutes.
Add the mashed eggplant, turmeric, chili, coriander and salt and stir.
Fry for another 10-12 minutes and serve warm.
From the files of DEEANNE