Putla Jella

1. 1

   Combine chopped Celery, Green Bell Pepper, & Red Onion in bowl.....set aside

2. 2

   Broil the eggplant whole (cut off green top) until flesh is blackened (turn the eggplant once to cook evenly), scoop out cooked insides taking care to keep as much of the blackened skin out of the dish as possible (it's bitter). Combine cooked eggplant innards with the chopped veggies using a chopping blade

3. 3

   Add 1-3 TBSP Peanut Oil and incorporate using the chopping blade.

4. 4

   Add Salt & Pepper to taste, incorporate with chopping blade

5. 5

   OPTIONAL: Add 1-3 TBSP of Cilantro, incorporate with chopping blade

6. 6

   Serve freshly made warm or chilled.

7. 7

   Spread on bread (egg bread/challah preferred (this is the most traditional)), by itself, topped on scrambled eggs, or as a dip with chips

* Per serving · 4 servings · Values may vary.

No additional tips available.