Bharta (Mashed Eggplant with Peanuts and Spices)

Simmer in water for about 8 minutes, until very soft:

1 medium unpeeled eggplant, chopped in large chunks

(about 5 cups)

Drain off the water and mash the eggplant in a bowl.

Add:

2 Tablespoons crushed roasted peanuts

2 Tablespoons fresh coriander leaves (cilantro), chopped

In a saucepan, heat:

1 1/2 Tablespoons vegetable oil

pinch hing

1 teaspoon cumin/mustard/sesame seed mixture

When the seeds pop, add to the saucepan:

3 Tablespoons onion, chopped

1/4 jalapeño pepper, ground

1/2 small clove garlic, ground

1/4 inch cube fresh ginger, grated

1 1/2 teaspoons coriander/cumin powder

1/2 teaspoon salt

1/4 teaspoon garam masala

1/4 teaspoon hot red pepper powder (optional)

1/8 teaspoon turmeric

pinch cumin seeds

Sauté until the onions are lightly browned.

Add the eggplant mixture to the saucepan; combine, remove from the heat, and serve.

Category vegetables

Servings 1 3/4 cups

Serving Size 2 Tablespoons

Calories 30

Protein 0 g

Fat 1.9 g

Carbohydrates 3 g

Source: Indian Vegetarian Cooking At Your House

by Sunetra Humbad and Amy Schafer Boger

http://www.ivcooking.com/p269_99.php