Cooking the eggplant:
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Poke the eggplants (say 2, medium sized ones) 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 kinda' limp), peel, and mash up the insides.
Use a knife to cut up the long fibres.
Seasoning:
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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 eggplant.
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 sesoning:
Chop onions, ginger, tomatoes, and cilantro, and mix *cold* with the
mashed eggplant, and a few table spoons of mustard oil. The mustard oil
gives a nice tangy taste. Look for mustard oil in your nearest Indian
grocery store. (Salt and pepper too.)
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