| 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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