Ingredients

Directions

• Directions
• Cooking the eggplant: Poke the eggplants 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 kind of limp) peel and mash up the insides. Use a knife to cut up the ling fibers.
• Seasoning: 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 eggplants. 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.
• Alternative seasoning: Chop onions, ginger, tomatoes and cilantro and mix with the mashed eggplant and a few tablespoons of mustard oil. The mustard oil gives a nice tangy taste.