Eggplant Bharta Ingredients
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
Eggplant Bharta Directions
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.
Chakravarti & Morizot, "Not Everything we Eat is Curry"
Serves: 4
Eggplant Bharta Recipe
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