One of my very good friend sent 2 large brinjal/eggplants she harvest last week, the sweet taste and mushy texture of this large eggplant are just perfect for the mashed eggplant recipe I wanted to try for quiet sometimes, this recipe require lesser ingredients and taste better, well...really suite my taste butt !
1 large american eggplant
1 small or 1/2 medium size Bombay onion (minced)
3-4 cloves of garlic (minced)
3-4 green chilies (Sliced)
1 bunch of coriander leaves (chopped)
Some Oil for cooking
2 tsp Roasted Chili Flakes
1 tsp Roasted Cummin Powder
1 1/2 tbsp lemon/lime juice
Salt to taste （slightly lesser than 1 tsp）
1. Clean the eggplant, and evenly coat a layer of cooking oil over the eggplant, roast it at low flame on stove, keep turning to make sure all the surface roasted. When the skin of eggplant started charred and wrinkled, the pulps should be already soft, remove the eggplant. Let cold, remove stem and skin.
Note：You could also roast the eggplant in oven at 400 F for 20-25 minutes or until it is tender.
2. In a cooking pan, heat up 2 tbsp of oil, stir in minced garlic and onion, until golden brown or fragrant. Add chili flakes and cumin powder,
continue stirring for a while, add green chili.
3. Add the cooked eggplant, use a potato masher to mash the eggplant. Season with salt and lemon/lime juice.
4. Continue cooking for 3-5 minutes, add the chopped coriander leaves before serving.
中文 -- 香辣茄子泥