Eggplant Salad 1

Ingredients:

1 large or 2 medium eggplants
1 large onion chopped fine
3-4 tsp peanut oil
1/4 tsp black mustard seeds
1/8 tsp hing powder (asafoetida) or 3 large cloves of garlic cut lengthwise
1/2 tsp turmeric powder (cheaper in Indian store)
2-3 green chilies
1 tsp chilli powder (cheaper in Indian store) - optional
salt to taste
1/4 tsp sugar
1-2 tsp lemon juice
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:

Wash eggplant, dry it and rub few drops of oil on it.
Roast eggplant on top of the stove directly (I use cake cooling rack). Keep it turning until cooked from all sides. Let it cool on a plate. It will give out liquid. Discard the liquid and peel the skin.
Mash the eggplant with a fork.
Prepare oil tempering
Add hing powder or garlic.
Add turmeric powder and chilies.
Add chopped onions and cook well.
Add mashed eggplant.
Add chilli powder.
Add salt, sugar and lemon juice.
Mix well and cook over medium-high heat for 2 minutes.
Add chopped cilantro.
Serve with chapaties or thick rotis (bhakari) or pita bread.
I use Toufayan pita bread. I roast pita bread on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. Serve it immediately.

Notes:

1) Use as a side dish or serve as a dip for an appetizer.
2) Asafoetida or garlic is used as antigas. 
3) You can add chopped onions raw. 
4) You can add 1 chopped medium tomato instead of lemon juice.