Yogurt With Roasted Eggplant (Baigan-Ka-Bharta)

Recipe Ingredients

1 teaspoon	5ml	Eggplant (medium)
16 oz	454g	Yogurt
1 oz	28g	Onion - finely minced (small)
2 tablespoons	30ml	Finely minced mint
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Freshly ground black pepper - up to 1/4, up to
1/8 teaspoon	0.6ml	Cayenne - up to 1/4, up to
1 teaspoon	5ml	Freshly roasted - ground cumin seeds

Recipe Instructions

Roast the eggplant over a gas burner on all sides, till it if farily charred on the outside, and the inside should get soft and pulpy. It may take 20 to 25 minutes. Peel the eggplant, making sure all the blackened skin and stem are removed. Now mince the pulp finely and place in a bowl. Empty yogurt into a serving bowl and mix well with fork. Add onion, mint, eggplant, salt, black pepper, cayenne, and cumin. Mix. cover and refrigerate until ready to use.

serves 4-6

Source:
Oriental Banquets by Charmaine Solomon

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