|
Ingredients
|
Quantity
|
|
Eggplants – halved
|
2 medium
|
|
Finely chopped onion
|
½ cup
|
|
Green chillies – chopped
|
2
|
|
Salt
|
¼ tsp
|
|
Cilantro – chopped
|
¼ cup
|
|
Ghee
|
1 tbsp
|
|
Oil
|
½ tsp
|
Rub the ghee over the cut side of the eggplant. Roast until the
skin is lightly burned. The eggplant should be completely soft and tender. Peel
and mash the pulp with a potato masher. Mix well with onion, chillies, salt,
cilantro and oil. Fry in a skillet with a little oil for 3 to 5 minutes. The
mixture should be fairly dry.
