Eggplant, Egg & Potato Mash
2 medium eggplants
2 medium potatoes
2 small tomatoes
1/4 inch fresh ginger, finely diced
1 tbsp olive oil
1 green chilly, finely diced
Salt to taste
Fresh cilantro leaves, chopped
1 small onion, finely diced
Boil and peel the eggs and potatoes.
Roast the eggplants and tomatoes in an oven or grill until charred. Remove charred skin and chop roughly.
Smash and mix the eggplants, potatoes, and eggs in a large bowl.
Add the onion, ginger, chopped chilly, oil, salt and mix well. Garnish with cilantro leaves and serve.