Eggplant Paratha

Yes, you read it right and it tastes great. A tasty way to use eggplant and cut half on cooking time. This paratha tastes great with yogurt.

Nutrition Value of Eggplant

- 1 medium sized eggplant Baked
- Coriander leaves chopped
- Green onion half bunch finely chopped
- Salt
- Turmeric powder 1/4 teaspoon ( optional)
- Bishop's weed ( ajwain)
- Cumin seed powder 1/2 teaspoon
- 2 cups wheat flour
- Red chili powder
- water

1. Broil eggplant for about 20 minutes or until cooked
2. Let cool, peel off the skin and mash it
3. Add turmeric, red chili powder, cumin, bishop's weed, coriander, green onion and salt
4. Mix well, while adding little wheat flour at a time kneed a soft dough
5. Let rest for 15 minutes at least
6. Make small balls and roll out each, cook (on tava ) applying ghee/oil on both sides
7. Serve hot with pickle/yogurt

**You can also add boiled and mashed potato to the dough