Eggplant Bharta

Recipe Ingredients

2		Eggplants - halved (medium)
1/2 cup	31g / 1.1oz	Finely chopped onion
2		Green chiles - chopped
1/4 teaspoon	1.3ml	Salt
1/4 cup	4g / 0.1oz	Cilantro - chopped
1 tablespoon	15ml	Ghee
1/2 teaspoon	2.5ml	Oil

Recipe Instructions

Rub the ghee over the cut side of the eggplant. Roast until the skin is lightly burned. The eggplant should be completely soft and tender. Peel and mash the pulp with a potato masher. Mix well with onion, chiles, salt, cilantro and oil. Fry in a skillet with a little oil for 3 to 5 minutes. The mixture should be fairly dry.

Source:
Chakravarti & Morizot, "Not Everything we Eat is Curry"

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