|
Ingredients
|
Quantity
|
|
Eggplant (brinjal)
|
1 large
|
|
Tomatoes
|
equal quantity (weight) of brinjal
|
|
Garlic cloves
|
4
|
|
Onion slices
|
2
|
|
Salt
|
to taste
|
|
Hot fresh peppers (chillies)
|
to taste
|
Roast brinjal in or under the grill or over a gas or open flame
until the skin is charred. (30 min on an outdoor grill) If you char the skin
before the eggplant is cooked soft inside, you can finish cooking in the
microwave. Charring the skin imparts the special roasted flavor.
Roast tomato in a similar fashion until cooked. The cooking time
is only half as long as the brinjal. To extend the cooking time of the tomato
to the same time as the brinjal you may use aluminum foil.
As an additional treat you may include in the roasting, a whole garlic
to be served on the side.
Peel roasted brinjal and include meat close to the skin. Chop with
a knife or crush with a fork, depending on the texture you prefer, place in a
glass bowl. Peel roasted tomatoes and chop finely. Mix into brinjal.
Peel the 3 fegs of raw garlic and slice very thinly, (texture
again) perhaps with a single edged razor blade. Add to mixture. Salt to taste.
Pepper to taste.
Chop onions finely for a garnish. (Use other green leaves green
onions, basil,) and garnish to taste.
