Ingredients:
2 eggplants ( Japanese are best)
1 large finely chopped onions
5 garlic cloves, peeled and crushed
2 green chilies, chopped
1 teaspoon salt
1/2 cup chopped fresh cilantro
1 tablespoon vegetable oil ( for frying)
Directions:
Cut eggplants in half.
Rub some oil over the cut side of the eggplant.
Roast or broil, until the skin is lightly burned, and the eggplant is completely soft (12-15 minutes).
Peel eggplant.
Put pulp into a bowl, and mash with a potato masher.
Add onion, garlic, chilies, salt, cilantro, and 1/2 tsp oil, and mix very well.
Heat remaining oil in a frying pan.
Add eggplant mixture, and fry for 3-5 minutes , until fairly dry.
Serve alone, or with basmati rice.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.