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   MSGID: 34288.fidonet_cooking@1:105/500 2d56cf7c   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mashed Eggplant   
    Categories: Eggplant, Indian, Vegetables   
         Yield: 2 Servings   
       
         1 lg Eggplant   
         1    Onion; chopped   
         3    Ripe tomatoes; chopped   
         1    Serrano; minced   
         1 ts Coriander powder   
       1/2 ts Turmeric   
         1 pn Asafoetida   
         1 ts Salt   
         1 tb Oil   
         2 tb Cilantro; chopped   
       
     Coat the eggplant lightly with oil and roast at moderate heat, either   
     on hot coals or under the broiler, until the skin becomes loose.   
     Remove skin and chop eggplant into small pieces. Heat oil in a wok   
     and saute onions; add serrano and tomatoes and saute until well   
     cooked. Mix in eggplant and keep stirring and mashing with a spoon   
     until well blended. Add salt, turmeric, coriander powder, and   
     asafoetida. Stir and cook for 3 minutes. Garnish with cilantro leaves.   
        
     Recipe by The Taste Divine by Vanamali, 1993   
       
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