Instructions

Roast eggplant and tomatoes over stove or in an oven, allow to cool.

Remove skin and mash them in a bowl.

Heat oil in a frying pan and fry onion till golden.

Lightly roast whole red chillies on an iron griddle.

Put onion, coriander and salt in mashed eggplant, squeeze lemon over it and mix thoroughly.

Break roasted red chilies over eggplant, and garnish with coriander before serving.