by Josh Chadwick
(New York, NY)
Take a big round, large eggplant weighing about 200 grams. Poke it deep at several places with a knife. Place a metal mesh or simply place it on the burner with the stem, leave it until it crackles and keep turning it, until its skin becomes almost black and cracked. Press to check if it has become soft. Take it out. Place it in a large bowl and let it cool.
Chop one medium onion, a medium tomato and two green chilies finely and keep it aside. Now peel the eggplant off the burnt skin and take the stem off. Mash the eggplant to a pulp. Now add the onion, tomato, chilly chopped fine. Also, add one tablespoon mustard oil and mash the mix again. Now add quarter cup of coconut milk and mix well.
Garnish with a spoonful of finely chopped coriander leaves. Eureka! Your very yummy, healthy snack recipe which you can have as a side dish during lunch or dinner too!
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