INGREDIENTS:

* 1 T. margarine
* 1 lb. round aubergine (eggplant)
* 4 cloves garlic peeled (whole)
* 1 t. grated, fresh ginger
* 2 green chilies, chopped
* 1 T. chopped Onion
* 1 T. chopped cilantro
* .5 t. garam masala

DIRECTIONS:

1. Wash and clean aubergine (eggplant); cut slit in the flesh and stick in the whole garlic cloves.
Dry roast until the skin shrivels up.

2. When aubergine (eggplant) cools down, peel it, and mash the pulp; add ginger, salt and chilies.

3. Heat oil/margarine or margarine and saute onion until golden brown.
Lower heat, add aubergines (eggplant) pulp and stir-fry for another 10 minutes or so.

4. Sprinkle cilantro and garam masala over the mixture and blend.
Serve hot or cold.

Variations:
Increase onions to .5 C. and add .5 C. - _ C. fresh or frozen peas at the time you add the onions.
This side dish now becomes the main attraction served with some warm basmati rice and naan or paratha.

INGREDIENTS:

* 1 fair sized egg plant
* 3 medium onions , chopped
* 3 medium tomatoes, chopped
* 1/2 tsp. garlic pd.
* a little ginger, minced
* 3 tbsp. oil
* 1 jalapeno pepper, chopped
* 1/2 tsp. amchur or anardana
* salt and chilli pd to taste
* 1 tsp. corriander pd.
* 1/2 tsp. garam masala

DIRECTIONS:

Put the eggplant as is into the oven at 350 till its done.
You’ll know that its ready when the skin is all wrinkled and water seeps out of it.
Peel and mash the eggplant and then “Bhagarofy” it with all the ingredients.
Make sure you “bhunofy” the whole thing really well.
If you want you can even add some dry fruits to the stuff as well.

INGREDIENTS:

* 1 large eggplant, about 2 pounds (1 kg), peeled and cut into 2-inch (5 cm) cubes
* 1/2 cup oil
* 2 onions, coarsely chopped
* 4 tomatoes, coarsely chopped
* juice of 1/2 lime
* salt and freshly ground pepper to taste
* Dry Masala:
* 1 teaspoon paprika
* 1/2 teaspoon red chili powder
* 1/2 teaspoon turmeric
* 1 teaspoon garam masala
* 2 tablespoons coriander leaves for garnish

DIRECTIONS:

Prepare eggplant and set aside from heat.

In a wok or heavy skillet, heat oil just short of smoking.
Bhoona eggplant cubes until soft, 7-10 minutes.
Remove, set aside.
To the oil add the onions, and cook until they become translucent.
Add the tomatoes, the lime juice, salt and pepper, and the dry masala.

Return eggplant to pan and bhoona* over medium heat, mashing the eggplant as you stir.
Bhoona until eggplant is tender, about 3-5 minutes.
You will end up with a coarse-textured puree.

Turn out on warmed serving platter and sprinkle with the Garam Masala.
Garnish with the coriander leaves and serve.

Bhoona* is a technique that is essential to Indian cooking.
The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.