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"

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