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Eggplant with Tomato
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Mildly seasoned eggplant and tomato dish. Serve as an appetizer or side dish.

Serves: 4-6

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North Indian Vegetarian-Dairy Side Dish

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2 lb. eggplant
4 medium tomatoes, diced
3 tsp. fresh chopped coriander
1/2 cup ghee (clarified butter)
1/2 cup finely chopped onion


  1. Roast whole eggplant on middle rack for 1 hour at 450F. Eggplant should be very soft and tender.
  2. Remove eggplants from oven, peel away and discard the skin and mash.
  3. Heat ghee in a large skillet and fry the onions until soft but do not brown (about 5 minutes). Add the tomato and continue frying for 2 minutes.
  4. Add the mashed eggplant to the tomato and onion mixture and stir until most liquid has boiled away.
  5. Transfer to a large bowl, sprinkle with coriander and serve warm.

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