| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 6 |
|
Aubergines |
| 1 |
|
Onion |
| 2 |
|
Tomatoes |
| 3 |
|
Green chiles |
| 1 |
sm |
Cup vinegar |
|
|
Oil for frying |
|
|
Seasoning |
INSTRUCTIONS
Recipes from "A taste of Mauritius" - Paul Jones & Barry Andrews ISBN
0 333 34005 1
Deep fry the aubergines whole and then remove the skins. Clean and
slice the onion finely. Liquidize or crush the aubergines and chile.
Heat some oil in a pan and fry the onion until soft but not brown.
Remove skin from tomatoes and slice in half, remove seeds. Slice
tomatoes into fine strips. Add onion to aubergine mix. Add tomatoes
and vinegar. Mix well and season to taste.
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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