---------- Recipe via Meal-Master (tm) v8.01

     Title: Baingan Bharta
Categories: Veg-cook, Sept.
     Yield: 3 servings

     1 lg Purple eggplant (skin
          Texture should be firm)
     1 md Onion, chopped
     2    Tomatos (preferably plum
          Tomatos)
     2    To 3 cloves garlic
          (optional/or more acc. to
          Taste)
     1    To 2 tsp. any generic indian
          Masala powder
     1 T  Lemon juice
       x  Hot pepper (eg. jalepeno)
          Acc  to taste
       x  Salt
       x  Cilantro, chopped for
          Garnish
       x  Cumin seeds 1tsp
       x  Turmeric powder 1 t (opt)

 Grill the eggplant (lightly oiled) on an open flame, turning it around fhen
 skin is charred...skin should turn completely black. (sometimes the
 eggplant might burst open and make a mess..) (if you have an electric
 range, grill it on a hot skillet, at max heat)

 peel, cool slightly. mash with a fork.

 Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed
 garlic with turmeric added. Add half of chopped tomatos. Fry some more! add
 mashed eggplant. Add salt and masala powder (spice powder) and hot peppers.
 cook on low heat for about 5-7 mts. Let cool slightly and then add lemon
 juice. Garnish with remaining chopped tomatos and cilantro.

 Do let me know if you are satisfied with the finished product :).

 i usually serve it with hot parathas or in a pinch, pita bread.

 From: [email protected] (R. BALACHANDRAN).  rfvc Digest V94
 Issue #205, Sept. 23, 1994. Formatted by Sue Smith, S.Smith34,
 [email protected] using MMCONV.

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