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Eggplant Bharta
Ingredients
- 2 med Eggplants, halved
- 1/2 c. Finely minced onion
- 2 x Green chilies, minced
- 1/4 tsp Salt
- 1/4 c. Cilantro, minced
- 1 Tbsp. Ghee
- 1/2 tsp Oil
Directions
- Rub the ghee over the cut side of the eggplant. Roast till 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 min. The mix should be fairly dry.
- Chakravarti & Morizot, "Not Everything we Eat is Curry"
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