Eggplant Bharta
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
halved |
*
|
| ½ | cup |
onions
finely chopped |
|
| 2 | each |
green chili peppers
chopped |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
cilantro
chopped |
|
| 1 | tablespoon |
ghee (clarified butter)
|
|
| ½ | teaspoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
halved |
*
|
| 118 | ml |
onions
finely chopped |
|
| 2 | each |
green chili peppers
chopped |
*
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
cilantro
chopped |
|
| 15 | ml |
ghee (clarified butter)
|
|
| 2.5 | ml |
vegetable oil
|
|
Directions
Rub the ghee over the cut side of the eggplant.
Roast until the skin is lightly burned.
The eggplant should be completely soft and tender.
Peel and mash the pulp with a potato masher.
Mix well with onion, chilis, salt, cilantro and oil.
Fry in a skillet with a little oil for 3 to 5 minutes.
The mixture should be fairly dry.
