Eggplant (Aubergine) Bharta

1. 1

   Cut eggplants in half.

2. 2

   Rub some oil over the cut side of the eggplant.

3. 3

   Roast or broil, until the skin is lightly burned, and the eggplant is completely soft (12-15 minutes).

4. 4

   Peel eggplant.

5. 5

   Put pulp into a bowl, and mash with a potato masher.

6. 6

   Add onion, garlic, chilies, salt, cilantro, and 1/2 tsp oil, and mix very well.

7. 7

   Heat remaining oil in a frying pan.

8. 8

   Add eggplant mixture, and fry for 3-5 minutes , until fairly dry.

9. 9

   Serve alone, or with basmati rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.