Name: Roasted Eggplant with Tomato and Onion
Ingredients: 4 Asian Eggplants; (1 pound); 1 Tomato; 2 tb Red onion; finely chopped; 2 Serrano chile; chopped; 2 tb Cilantro; chopped; 1 ts Lime juice; or lemon; 1/2 ts Mustard oil; 1/4 ts Salt

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Indian	Indian, Vegetables, Vegetarian, Eggplant	4	Servings

INGREDIENTS

4		Asian Eggplants; (1 pound)
1		Tomato
2	tb	Red onion; finely chopped
2		Serrano chile; chopped
2	tb	Cilantro; chopped
1	ts	Lime juice; or lemon
1/2	ts	Mustard oil
1/4	ts	Salt

INSTRUCTIONS

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 CHILE-HEADS DIGEST by Robert L <rlusk12@earthlink.net> on Apr 16,
1998

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