2 md Eggplants

Cooking the eggplant: 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 e, 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: 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.)