Categories: Vegetables, Indian 
      Yield: 1 servings 
  
      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 microwave, 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.)