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INGREDIENTS

1 pn Asafoetida ; (optional)
1 lg Eggplant
Vegetable oil ; for frying
2 ts Salt
1 md Onion ; chopped
1 Green chili ; thinly sliced
1 ts Mustard seed
Fresh cilantro ; chopped-- "a Healthy amount"

Servings

INSTRUCTIONS

The eggplant should be grilled first to give the dish a nice smokey flavor. You can do this either by putting the whole eggplant on an outdoor grill and turning a couple of times, or you can grill it on a gas range. First remove the stems and leaves so they wont burn. Put down some tin foil in the well of the burner to catch the juice which will come out. Place the metal burner on top and grill the eggplant directly on it. The outside of the eggplant will burn as the inside cooks, turn it frequently . Once cooked, let it cool until you can comfortably handle it. Peel the skin off--this should be easy because it is burnt, but if a little bit of skin sticks, thats fine. Heat about a tablespoon of oil in a frying pan or wok. Dont let it get too hot, though--because you want the heat on low as you add the mustard seeds. Let the seeds pop gently in the oil, then add the onion. Fry until translucent. Add the eggplant, as afetida, green chili, and salt. Fry for 5-10 minutes. Add the chopped cilantro about a minute before serving. Enjoy with flat bread (naan or chapatis) or plain old pita. Yum! Leslie Providence, RI (thanks to Jeremy - jblum@laser.net) Posted to recipelu-digest Volume 01 Number 410 by "Diane Geary." on Dec 28, 1997

NOTES

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Beingan Bharta--Indian Eggplant

1 pn Asafoetida (optional)
1 lg Eggplant 
  Vegetable oil for frying
2 ts Salt 
1 md Onion chopped
1  Green chili thinly sliced
1 ts Mustard seed 
  Fresh cilantro chopped-- "a Healthy amount"

The eggplant should be grilled first to give the dish a nice smokey flavor.  You can do this either by putting the whole eggplant on an outdoor grill  and turning a couple of times, or you can grill it on a gas range. First  remove the stems and leaves so    they wont burn. Put down some tin foil in the well of the burner to catch  the juice which will come out. Place the metal burner on top and grill the  eggplant directly on it. The outside of the eggplant will burn as the  inside cooks, turn it frequently    . Once cooked, let it cool until you can comfortably handle it. Peel the  skin off--this should be easy because it is burnt, but if a little bit of  skin sticks, thats fine.    Heat about a tablespoon of oil in a frying pan or wok. Dont let it get too  hot, though--because you want the heat on low as you add the mustard seeds.  Let the seeds pop gently in the oil, then add the onion. Fry until  translucent. Add the eggplant, as    afetida, green chili, and salt.    Fry for 5-10 minutes. Add the chopped cilantro about a minute before  serving. Enjoy with flat bread (naan or chapatis) or plain old pita. Yum!    Leslie Providence, RI (thanks to Jeremy - jblum@laser.net)  Posted to recipelu-digest Volume 01 Number 410 by "Diane Geary."  <diane@keyway.net> on Dec 28, 1997

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Nutrition

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Serving Size: 1 Serving (720g)
Recipe Makes: 1

Calories: 247
Calories from Fat: 28 (11%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 24mg		1 %
Potassium 1758.8mg		46 %
Total Carbohydrate 55.3g		16 %
	Dietary Fiber 25.1g	100 %
	Sugars, other 30.2g
Protein 10.2g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 247

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