Half Kg. eggplant, cooked in the microwave or the oven, peeled and mashed
1 large onion, chopped fine
1 tbsp. oil
1 large tomato, chopped fine
1 tsp. green chilli, chopped fine
1 tsp. salt or to taste
Cook the eggplant in the microwave after piercing with a fork (or roast in the oven) until done.
Peel off the skin and mash well.
Add the oil, chopped onions and tomatoes, green chilli and coriander.
Season with salt and serve hot.