Ingredients:
2 md Eggplants, halved
1/2 c Finely chopped onion
2 Green chilies, chopped
1/4 ts Salt
1/4 c Cilantro, chopped
1 tb Ghee
1/2 ts Oil
Serves 4
Method:
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.