Roasted Eggplant

1 large eggplant
1 small onion, finely chopped
2 green chilis, finely chopped
1/2 teaspoon salt
3 tablespoons mustard oil

Place the eggplant under a preheated broiler for about 15 minutes, turning frequently, until the skin becomes black and the flesh soft. Peel the skin and mash the flesh. Add the rest of the ingredients to the mashed eggplant and mix thoroughly.



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