Eggplant Bharta-India

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Eggplant Bharta-India

 

2 medium eggplants, halved

1/2 cup finely chopped onion

2 green chilies, chopped

1/4 tsp. salt

1/4 cup cilantro, chopped

1 tbsp. ghee

1/2 tsp. oil

 

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.

Serves 4.

 

 

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