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How To make Eggplant Bharta


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
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. Chakravarti & Morizot, "Not Everything we Eat is Curry"

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