INGREDIENTS

INSTRUCTIONS

Cooking the eggplant: Poke the eggplants (say 2, medium sized ones)
with a knife, and insert slivers of garlic in the slits. The eggplant
can be roasted either in a conv. oven, a microwave, or ideally, on a
slow charcoal grill.  When they are done (they become kinda' limp),
peel, and mash up the insides. Use a knife to cut up the long fibres.
Seasoning: In a wok, heat some oil, and add chopped onions, and
chopped ginger. Fry till the onions are semi-browned, and then add  the
mashed eggplant. Add salt, and pepper to taste. Season with lots  of
chopped cilantro (coriander leaves). Since the eggplant is already
cooked, you need not cook for long in the wok... just long enough to
mix things up good. A tomato or two chopped fine, and added with the
eggplant also tastes good. Alternative sesoning: Chop onions, ginger,
tomatoes, and cilantro, and mix cold with the mashed eggplant, and a
few table spoons of mustard oil. The mustard oil gives a nice tangy
taste. Look for mustard oil in your nearest Indian grocery store.
(Salt and pepper too.)

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