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Baingan bharta

Yield: 3 Servings

Ingredients:

• 1 lg Purple eggplant (skin Texture should be firm)
• 1 md Onion chopped
• 2 Tomatos (preferably plum Tomatos)
• 2 To 3 cloves garlic (optional/or more acc. to Taste)
• 1 To 2 tsp. any generic indian Masala powder
• 1 tb Lemon juice

Instructions:

x Hot pepper (eg. jalepeno) Acc to taste x Salt x Cilantro chopped for Garnish x Cumin seeds 1tsp x Turmeric powder 1 t (opt) Grill the eggplant (lightly oiled) on an open flame turning it around fhen skin is charred...skin should turn completely black. (sometimes the eggplant might burst open and make a mess..) (if you have an electric range grill it on a hot skillet at max heat) peel cool slightly. mash with a fork. Heat 2 tablesp. (or 1) oil. Fry cumin seeds chopped onion and crushed garlic with turmeric added. Add half of chopped tomatos. Fry some more! add mashed eggplant. Add salt and masala powder (spice powder) and hot peppers. cook on low heat for about 5-7 mts. Let cool slightly and then add lemon juice. Garnish with remaining chopped tomatos and cilantro. Do let me know if you are satisfied with the finished product :). i usually serve it with hot parathas or in a pinch pita bread. From: balach01@assets.wharton.upenn.edu (R. BALACHANDRAN). rfvc Digest V94 Issue #205 Sept. 23 1994. Formatted by Sue Smith S.Smith34 TXFT40A@Prodigy.com using MMCONV.

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