Recipe - Roasted Eggplant With Tomato And Onion

4 Asian Eggplants; (1 pound)
1 Tomato
2 tablespoon Red onion; finely chopped
2 Serrano chile; chopped
2 tablespoon Cilantro; chopped
1 teaspoon Lime juice; or lemon
One half teaspoon Mustard oil
One fourth teaspoon Salt

1. Cut slits in each eggplant. Roast over gas burner until smoked and
blackened, or broil, turning to cook evenly. Roast tomatoin the same
manner.

2. Peel eggplants and chop. Peel tomato and chop. Place eggplants and
tomato in a bowl and mash together. Add onions, chiles, cilantro, lime
juice, mustard oil and salt and stir to mix.

** Any eggplant will do

Recipe by: LA Times Food Section 4/16/98

Posted to CHILEHEADS DIGEST by Robert L rlusk12@earthlink.net on Apr 16,
1998