Eggplant (Aubergine) Bharta |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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If you like eggplant and Indian cuisine, you should like this. Ingredients:
2 eggplants (japanese are best) |
1 large finely chopped onion |
5 garlic cloves, peeled and crushed |
2 green chilies, chopped |
1 teaspoon salt |
1/2 cup chopped fresh cilantro |
1 tablespoon vegetable oil (for frying) |
Directions:
1. Cut eggplants in half.
2. Rub some oil over the cut side of the eggplant.
3. Roast or broil, until the skin is lightly burned, and the eggplant is completely soft (12-15 minutes).
4. Peel eggplant.
5. Put pulp into a bowl, and mash with a potato masher.
6. Add onion, garlic, chilies, salt, cilantro, and 1/2 tsp oil, and mix very well.
7. Heat remaining oil in a frying pan.
8. Add eggplant mixture, and fry for 3-5 minutes , until fairly dry.
9. Serve alone, or with basmati rice.
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