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Spicy eggplant

Yield: 4 Servings

Ingredients:

• 1 lb Eggplant
• 3 tb Oil
• 1 lg Onion; finely chopped
• 3 Tomatoes; chopped
• 1 tb Cilantro fresh; chopped
• 2 Green chilis; chopped
• 1/2 ts Trumeric
• 1/2 ts Chili powder
• 3/4 ts Coriander
• 3/4 ts Salt

Instructions:

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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