| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
lg |
Aubergine; (round) |
| 6 |
|
Cloves of garlic |
| 1 |
md |
Onion |
| 1 |
|
Green chile |
| 1 |
ts |
Vinegar |
| 3 |
tb |
Oil |
|
|
Salt and pepper |
INSTRUCTIONS
Recipes from Jeannette Ah Chok of Rose-Hill, Mauritius.
Wash the aubergine and make 6 slits with a knife. In each slit place a
clove of garlic. Rub the aubergine surface with some oil. Place under
a low grill and brown all sides. When cooked remove the skin and
crush the pulp with a fork. Leave to cool. Slice onion finely, chop
chile and mix with the remaining oil, vinegar, salt and pepper. Add
aubergine pulp and mix well.
Posted to CHILE-HEADS DIGEST by Peter Moss <pmoss@yoda.alt.za> on Dec
13, 1998, converted by MM_Buster v2.0l.
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