Category: Vegetarian
Rating: 3.17
Servings: 4


2 medium eggplants, halved
1/2 cup finely chopped onion
2 green chilies, chopped
1/4 teaspoon salt
1/4 cup cilantro, chopped
1 tablespoon ghee
1/2 teaspoon oil

Directions: How to Cook Eggplant Bharta

Rub the ghee over the cut side of the eggplant. Roast until the skin is lightly burned. The eggplant should be completely soft & tender. Peel & mash the pulp with a potato masher. Mix well with onion, chilis, salt, cilantro & oil. Fry in a skillet with a little oil for 3 to 5 minutes. The mixture should be fairly dry.

Chakravarti & Morizot, "Not Everything we Eat is Curry"

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