Recipe - Eggplant Bharta

2 md Eggplants, halved
One half cup Finely chopped onion
2 Green chilies, chopped
One fourth teaspoon Salt
One fourth cup Cilantro, chopped
1 tablespoon Ghee
One half teaspoon Oil

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"

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