Recipe for Eggplant Bharta

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Yield:

4 servings

Ingredients:

Amount	Ingredient
2 med	Eggplants, halved
1/2 cup	Finely chopped onion
2 x	Green chilies, chopped
1/4 tsp	Salt
1/4 cup	Cilantro, chopped
1 tbl	Ghee

Instructions:

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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