---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baingan Bharta
 Categories: Indian, Vegetarian
      Yield: 3 Servings
 
      1 lg Purple eggplant; skin
           - texture should be firm
      1 md Onion; chopped
      2    Tomatoes;
           - preferably plum tomatoes
      2 cl Garlic; up to 3 cl,
           - or to taste (optional)
      1 ts Indian masala powder;
           - up to 2 ts
      1 tb Lemon juice
           Chile; to taste
           Salt
           Cilantro;
           - chopped, for garnish
      1 ts Cumin seeds
      1 ts Turmeric powder (optional)
 
  Grill the eggplant (lightly oiled) on an open flame, turning it
  around when skin is charred... skin should turn completely black.
  Sometimes the eggplant might burst open and make a mess. If you
  have an electric range, grill it on a hot skillet, at max heat.
  Peel, cool slightly. Mash with a fork.
  
  Heat 1 to 2 tb oil. Fry cumin seeds, chopped onion, and crushed
  garlic with turmeric added. Add half of chopped tomatos. Fry some
  more! Add mashed eggplant. Add salt, masala spice powder, and
  chiles. Cook on low heat for about 5 to 7 minutes. Let cool
  slightly and then add lemon juice. Garnish with remaining chopped
  tomatoes and cilantro.
  
  I usually serve it with hot parathas or in a pinch, pita bread.
  
  Recipe by R. Balachandran <balach01@assets.wharton.upenn.edu>,
  Sep 23, 1994

  Formatted by: Sue Smith, S.Smith34, (TXFT40A)
 
-----