Vegetarian, Eggplant Bharta

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Vegetarian, Eggplant Bharta

 

1 eggplant, cut into 2 pieces lengthwise

1 onion, chopped

1/2 cup of tomato puree

1 tablespoon green peas

1 green chili

1 tablespoon of ginger, grated

2 cloves of garlic, minced

1 teaspoon lemon juice

1 tablespoon coriander

1 tablespoon of vegetable oil

1 teaspoon chili powder

Pinch of masala

Pinch of turmeric powder

Pinch of salt

 

Broil the eggplant at 375 degrees for half an hour, broiling each side

for 15 minutes. You want to char the skin a bit. After the eggplant

has cooled, remove the skin and mash the eggplant.

In a skillet, saute the onion in oil for 5 minutes. Add the remaining

ingredients and cook for 6 minutes. Then add the eggplant and cook for

4 minutes over medium heat, stirring constantly.

Great in sandwiches or as a spread for fresh bread.