Apple Green Eggplant 1 large
Red Chile Powder 1 tsp
Cumin Seeds 1/2 tsp
Salt to taste
Oil 2 tsps
Method of preparation:
Wash and pat dry eggplant.
Apply tsp of oil to the eggplant and pierce it a couple of times with a knife or fork.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Place the eggplant on a plate and spread the flesh.
Sprinkle cumin seeds, red chile powder and salt.
Finally pour oil and serve with hot steamed rice.
Notes: Alternatively roast the eggplant in oven.