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Roasted Eggplant with Tomato and Onion
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    Roasted Eggplant with Tomato and Onion

  • 4 Asian Eggplants -- (1 pound) or any other type of eggplant.
  • 1 Tomato
  • 2 Tablespoons red onion -- finely chopped
  • 2 serrano chile -- chopped
  • 2 Tablespoons cilantro -- chopped
  • 1 teaspoon Lime juice -- or lemon
  • 1/2 teaspoon mustard oil
  • 1/4 teaspoon salt
  • 1. Cut slits in each eggplant. Roast over gas burner until smoked and blackened, or broil, turning to cook evenly. Roast tomatoin the same manner.
    2. Peel eggplants and chop. Peel tomato and chop. Place eggplants and tomato in a bowl and mash together. Add onions, chiles, cilantro, lime juice, mustard oil and salt and stir to mix.
    Serving Size : 4

    From: LA Times Food Section 4/16/98
    Posted By: The Pepper Fool
    Post Date: 4/16/98

    *BACK TO VEGETABLES*







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