Recipe - Roasted Eggplant

1 lg Eggplant
1 small Onion; finely chopped
2 Green chilis; finely chopped
One half teaspoon Salt
3 tablespoon Mustard oil

Place the eggplant under a preheated broiler for about 15 minutes, turning
frequently, until the skin becomes black and the flesh soft.

Peel the skin and mash the flesh.

Add the restof the ingredients to the mashed eggplant and mix thoroughly.

From the files of DEEANNE

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