New York Times (1/12/97)

Total time: 1 hour

Ingredients

4 large eggplants, about 2 pounds total weight

1 to 2 tablespoons vegetable oil plus a little extra for grilling

2 tablespoons unsalted butter

4 green chilies, seeded and finely chopped

2 onions finely chopped

2 cloves garlic finely chopped

1 inch-long piece of ginger, peeled and finely chopped

1 tablespoon tumeric

2 teaspoons chili powder

5 tomatoes peeled, seeded and chopped

1 tablespoon goan marsala (available in specialty stores)

Coarse salt to taste

2 tablespoons chopped fresh coriander to garnish.

Preparation

1. Baste the eggplants with a small amount of oil and char grill or broil them until their skins are almost crisp. If possible, do this over coals on a barbecue, or boil the eggplant for 20 minutes and then drain well. When the eggplants are cool enough to handle, peel off the skins and mash the flesh.

2. Melt the butter with the remaining oil in a large flame-proof casserole or wok. Add the chilies, onions, garlic and ginger and stir-fry until the onions are translucent. Add the tumeric and chili powder and continue stir-frying for three minutes.

3. Stir in the tomatoes and continue cooking for another two minutes. Stir in the mashed eggplant pulp and stir-fry for six minutes. Add the goan marsala and salt. Serve garnished with coriander.

Yield: 4 servings.