1 Medium Eggplant
2 tblspn Ghee (or Veg Oil)
2 - 3 Serrano Chiles Seeded and Diced
1/4 tspn Compound Asafetida
1 - 2 tspn Cumin Seeds
2 tspn Ground Corriander
1 tspn Salt
2 tblspn. Chopped Fresh Cilantro
2/3 Cup Nonfat Yogurt
1 - 2 tspn Garam Masala | Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin. Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook until the cumin seeds darken. Add the eggplant, salt, and corriander; cook for about 10 minutes, stirring occassionally. When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve. (The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc, then briefly reheat.) |
