1 large eggplant
1 medium red onion finely chopped
Salt to taste
1 tsp red chili powder
Chopped coriander (Cilantro ) leaves
3 TBS extra virgin olive oil
Preheat oven to 350 F. Wash and dry the eggplant. Poke a few times with a fork. Apply a thin coat of oil. Place on a cookie sheet and bake till done. Depending on the size of the eggplant this can take about an hour. When completely roasted, let it cook and then peel the skin off.
Finely mince the roasted eggplant, add the salt, chili powder, onion, coriander leaves and olive oil. Mix well. Let it sit for about 5 minutes for the flavours to blend.
Serve with chapati or bhakri.
Variation
Everything else remains the same. Only add about 4 TBS of gel yogurt instead of the olive oil.
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