Title: ROASTED EGGPLANT WITH CHILIES
Categories: Indian, Vegetarian, Chili
Yield: 4 servings
2 lb Eggplant
1/2 c Olive oil
2 c Onion, finely chopped
1 c Tomatoes, chopped
1/2 c Finely shredded ginger
1 ts Salt
1/2 c Red chili peppers
1 tb Hungarian sweet paprika
1/2 ts Ground black pepper
1/2 c Chopped coriander
Grill or broil whole eggplants until they collapse. When cool
enough to handle, slit them open & scoop out the flesh into a skillet
with the oil. Add the onion & cook over a medium heat for 10 minutes.
Stir frequently to prevent scorching. Add all the reemaining
ingredients excepting the coriander. Cook, stirring often for 10 to
15 minutes. Take care not to let it burn. Stir in the coriander &
serve.
