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Eggplant Bharta Indian Entree

2 medium Eggplants, halved
1/2 cup of finely chopped onion
2 Green chilies, chopped
1/4 teaspoon of salt
1/4 cup of Cilantro, chopped
1 tablespoon of Ghee
1/2 teaspoon of 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, chilies, salt, cilantro & oil. Fry in a skillet with a little oil for 3 to 5 minutes. The mixture should be fairly dry.

 

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