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

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