MASHED FIRE-ROASTED EGGPLANT

Mashed Fire-Roasted Eggplant image

Number Of Ingredients 7

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2 medium oval-shaped eggplant (about 3/4-pound each)
3 tablespoons vegetable oil
5 to 7 fresh green chili peppers, such as serrano, whole (puncture skin to prevent bursting), or mince 1 pepper
1 large onion, finely chopped
2 large tomatoes, finely chopped
1 1/2 cups finely chopped fresh cilantro, including soft stems
1 teaspoon salt, or to taste

Steps:

1. Flame-char or roast the eggplants, then peel and mash, as per INFORMATION AND SPECIAL TECHNIQUES: __Roasting and Grilling Vegetables, Eggplant.2. Heat the oil in a large wok or saucepan over medium-high heat, add the green chili peppers and onion, and cook, stirring, until golden, about 7 minutes. Add the tomatoes and 1 cup cilantro and cook, stirring occasionally, until the tomato juices evaporate, about 5 minutes.3. Mix in the eggplant pulp and salt. Reduce the heat to medium-low and cook, stirring occasionally, about 15 minutes. Mix in the remaining 1/2 cup chopped cilantro during the last 5 minutes. Transfer to a serving dish, dig out the chili peppers and place on top as a garnish (and a warning), and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves