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Eggplant bharta

Yield: 4 Servings

Ingredients:

• 2 md Eggplants halved
• 1/2 c Finely chopped onion
• 2 Green chilies chopped
• 1/4 ts Salt
• 1/4 c Cilantro chopped
• 1 tb Ghee
• 1/2 ts Oil

Instructions:

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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