3 Chinese eggplant
2 medium tomatoes
3 cloves garlic
1/3 tsp salt
1/3 tsp black pepper
1/3 of small onion-chopped
Few chopped scallions
Wash and dry eggplant. With a knife cut deep slits all around the eggplant. Cut the garlic cloves in half lengthwise and insert into the slits.
Wrap the eggplant with foil wrap. Place directly over a flame or on an outdoor grill, turning often until the skin turns dark and it cracks.
Open foil wrap and cut eggplant in the center. Scoop out flesh with a spoon and place in a bowl. Mash with a fork.
Do the same thing for the tomatoes. Wrap with foil and grill. Add to eggplant mixture.
Add the onion, black pepper and salt. Mix everything together.
Serve with Sada Roti, Dhall, Rice, etc.
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