Baigan Bharta (Mashed Eggplant)

Title:
Baigan Bharta (Mashed Eggplant)

Yield:
1 Servings

Categories:
Vegetables,
Indian




Ingredients:





     2 md Eggplants






 Cooking the eggplant: Poke the eggplants (say 2, medium sized ones) with a


 knife, and insert slivers of garlic in the slits. The eggplant can be


 roasted either in a conv. oven, a microwave, or ideally, on a slow charcoal


 grill.  When they are done (they become kinda' limp), peel, and mash up the


 insides. Use a knife to cut up the long fibres. Seasoning: In a wok, heat


 some oil, and add chopped onions, and chopped ginger. Fry till the onions


 are semi-browned, and then add the mashed eggplant. Add salt, and pepper to


 taste. Season with lots of chopped cilantro (coriander leaves). Since the


 eggplant is already cooked, you need not cook for long in the wok... just


 long enough to mix things up good. A tomato or two chopped fine, and added


 with the eggplant also tastes good. Alternative sesoning: Chop onions,


 ginger, tomatoes, and cilantro, and mix *cold* with the mashed eggplant,


 and a few table spoons of mustard oil. The mustard oil gives a nice tangy


 taste. Look for mustard oil in your nearest Indian grocery store. (Salt and


 pepper too.)