Roasted Whole Eggplant

Rinse the eggplant, and place on hot grill directly. Cover grill. After 7 minutes, turn the eggplant to other side and leave for another 7 minutes. Cover. Then turn to the remaining two more side, and make sure the skin gets charred. Once the skin is charred allover and the eggplant is cooked thoroughly (20 minutes of grilling on a hot grill should be more than enough to cook it very well, but individual grills may vary. Just make sure it is cooked very well, and is very soft to the touch).

Peel and chop red onion into very small dice. Do the same with the tomato (you may want to blanch the tomato in hot water and peel and deseed it, but you may chop it as is.) Make very thin slices of the chili pepper, and roughly chop the cilantro.

In a bowl, peel off the charred skin of the eggplant and discard. Slice off the stem and discard. Mash the rest of the eggplant with a heavy spoon. (You may discard heavy skeins of seeds if you find those unpleasant). Then mix in the chopped onion, tomato, pepper and cilantro. Add salt to taste. Drizzle the mustard oil on top, and mix well.

Serve at room temperature.