Categories: Vegetables, Sept. 
      Yield: 3 servings 
  
      1 lg Purple eggplant (skin 
           Texture should be firm) 
      1 md Onion, chopped 
      2    Tomatos (preferably plum 
           Tomatos) 
      2    To 3 cloves garlic 
           (optional/or more acc. to 
           Taste) 
      1    To 2 tsp. any generic indian 
           Masala powder 
      1 T  Lemon juice 
        x  Hot pepper (eg. jalepeno) 
           Acc  to taste 
        x  Salt 
        x  Cilantro, chopped for 
           Garnish 
        x  Cumin seeds 1tsp 
        x  Turmeric powder 1 t (opt) 
  
  Grill the eggplant (lightly oiled) on an open flame, turning it around fhen 
  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 2 tablesp. (or 1) 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 and masala powder (spice powder) and hot peppers. 
  cook on low heat for about 5-7 mts. Let cool slightly and then add lemon 
  juice. Garnish with remaining chopped tomatos and cilantro. 
   
  Do let me know if you are satisfied with the finished product :). 
   
  i usually serve it with hot parathas or in a pinch, pita bread. 
   
  From: balach01@assets.wharton.upenn.edu (R. BALACHANDRAN).  rfvc Digest V94 
  Issue #205, Sept. 23, 1994. Formatted by Sue Smith, S.Smith34, 
  TXFT40A@Prodigy.com using MMCONV.