Baigan bharta (mashed eggplant)

Yield: 1 Servings

Ingredients:

2 md Eggplants

Instructions:

Cooking the eggplant: Poke the eggplants (say 2 medium sized ones) with a knife and insert slivers of garlic in the slits. The eggplant can be roasted either in a conv. oven a microwave or ideally on a slow charcoal grill. When they are done (they become kinda' limp) peel and mash up the insides. Use a knife to cut up the long fibres. Seasoning: In a wok heat some oil and add chopped onions and chopped ginger. Fry till the onions are semi-browned and then add the mashed eggplant. Add salt and pepper to taste. Season with lots of chopped cilantro (coriander leaves). Since the eggplant is already cooked you need not cook for long in the wok... just long enough to mix things up good. A tomato or two chopped fine and added with the eggplant also tastes good. Alternative sesoning: Chop onions ginger tomatoes and cilantro and mix *cold* with the mashed eggplant and a few table spoons of mustard oil. The mustard oil gives a nice tangy taste. Look for mustard oil in your nearest Indian grocery store. (Salt and pepper too.)