Total Calories: 113
1. Flame-char or roast the eggplants, then peel and mash, as per INFORMATION AND SPECIAL TECHNIQUES: __Roasting and Grilling Vegetables, Eggplant.
2. Heat the oil in a large wok or saucepan over medium-high heat, add the green chili peppers and onion, and cook, stirring, until golden, about 7 minutes. Add the tomatoes and 1 cup cilantro and cook, stirring occasionally, until the tomato juices evaporate, about 5 minutes.
3. Mix in the eggplant pulp and salt. Reduce the heat to medium-low and cook, stirring occasionally, about 15 minutes. Mix in the remaining 1/2 cup chopped cilantro during the last 5 minutes. Transfer to a serving dish, dig out the chili peppers and place on top as a garnish (and a warning), and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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