| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian, Vegan, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Eggplant |
| 3 |
tb |
Oil |
| 1 |
lg |
Onion; finely chopped |
| 3 |
|
Tomatoes; chopped |
| 1 |
tb |
Cilantro, fresh; chopped |
| 2 |
|
Green chilis; chopped |
| 1/2 |
ts |
Trumeric |
| 1/2 |
ts |
Chili powder |
| 3/4 |
ts |
Coriander |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
Place the eggplant under a preheated broiler for bout 15 mintues,turning
frequently until the skin turns black andthe flesh soft. Peel off the skin
and mash the flesh.
Heat the oil in a karai or wok over medium heat and fry the onions until
soft. Add the tomatoes, cilantro and green chilis and fry another 2-3
minutes.
Add the mashed eggplant, turmeric, chili, coriander and salt and stir.
Fry for another 10-12 minutes and serve warm.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”