The onion, chillies and lemon juice are prepared as in the preceding recipe. In India the aubergines are roasted in a quick ash fire. They can, however, be either baked or grilled till soft. Take 3 or 4 aubergines and, when cooked, peel them and remove all the pulp and work with a spoon, adding 1 teaspoon of salt and 1 of mustard oil. Mix thoroughly with the finely sliced onion, chillies and lemon juice.