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