Aubergine Bharta Recipe

• 2 med Aubergines, halved
• 1/2 c. Finely minced onion
• 2 x Green chilies, minced
• 1/4 tsp Salt
• 1/4 c. Cilantro, minced
• 1 Tbsp. Ghee
• 1/2 tsp Oil

1. Rub the ghee over the cut side of the aubergine.
2. Roast till the skin is lightly burned.
3. The aubergine should be completely soft & tender.
4. Peel & mash the pulp with a potato masher.
5. Mix well with onion, chilis, salt, cilantro & oil.
6. Fry in a skillet with a little oil for 3 to 5 min.
7. The mix should be fairly dry.
8. Chakravarti & Morizot, "Not Everything we Eat is Curry"

onion, green chilies, salt, cilantro, ghee, oil

Taken from cookeatshare.com/recipes/aubergine-bharta-71413 (may not work)