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Cooking the eggplant: Poke the eggplants (say 2, medium sized ones)
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with a knife, and insert slivers of garlic in the slits. The eggplant
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can be roasted either in a conv. oven, a microwave, or ideally, on a
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slow charcoal grill. When they are done (they become kinda' limp),
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peel, and mash up the insides. Use a knife to cut up the long fibres.
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Seasoning: In a wok, heat some oil, and add chopped onions, and
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chopped ginger. Fry till the onions are semi-browned, and then add
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the mashed eggplant. Add salt, and pepper to taste. Season with lots
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of chopped cilantro (coriander leaves). Since the eggplant is already
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cooked, you need not cook for long in the wok... just long enough to
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mix things up good. A tomato or two chopped fine, and added with the
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eggplant also tastes good. Alternative sesoning: Chop onions, ginger,
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tomatoes, and cilantro, and mix *cold* with the mashed eggplant, and
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a few table spoons of mustard oil. The mustard oil gives a nice tangy
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taste. Look for mustard oil in your nearest Indian grocery store.
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(Salt and pepper too.)
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