Categories: August2013, Eggplant, Indian

Ingredients

• 2 medium eggplants
• 1/2 cup vegetable oil
• 2 cloves garlic, mashed
• 1 Tbs fresh mined ginger
• 1 cup diced onions
• 2 tomatoes diced
• 2 green chili peppers, seeded and minced (optional)
• 3 Tbs cilantro

Directions

1. Prick the eggplants 6-8 times all over and char them over an open flame on the gas stove, under the broiler or on the grill. The skins should blacken and smell smoky.

2. Transfer to a baking pan and bake at 500 degrees for 20 minutes until completely softened. Cool. Scoop flesh and roughly chop.

3. In a saute pan, heat oil and saute garlic and ginger. Add onions and cook until golden. Add eggplants, cook 6-8 minutes stirring often. Add chili peppers and tomato. Stir often. Fat will begin to separate. Stir in fresh cilantro. Season with salt and pepper.

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