|
Ingredients
|
Quantity
|
|
Eggplant
|
2 pounds
|
|
Tomatoes
|
4 medium
|
|
Fresh chopped coriander
|
3 tsp
|
|
Ghee
|
½ cup
|
|
Finely chopped onion
|
½ cup
|
Preheat oven to 450F. Bake in the middle level of the oven for 1
hour or until very tender. While they are still warm, peel and crush the
eggplants.
Heat oil and fry onions until soft and clear. Do not brown. Add
the tomatoes and fry for 2 minutes. Add the eggplant and stir until almost all
liquid disappears and the mixture leaves the side. Place into a bowl, sprinkle
on coriander and serve at once.
