Recipe - Brinjal Sambol

4 Eggplants
75 g Onion
1 Fresh chilli
250 ml Oil
One half teaspoon Salt
juice 1 lime

Wash the eggplant, then cut into fairly small dice. Chop the onion and
chilli. Heat the oil and fry the eggplant until browned. Remove and drain.
Place in a dish, add the onion, chilli, salt and lime juice and mix well.
From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini