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Ingredients
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Quantity
|
|
Medium eggplant
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1 (1 ¼ pounds)
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|
Ghee
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3 tbsp
|
|
Coriander
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2 tsp
|
|
Turmeric
|
½ tsp
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|
Cumin seeds
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¼ tsp
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|
Cayenne
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1/8 tsp
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Garlic cloves – minced
|
1
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Finely chopped – drained canned or fresh
tomatoes
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½ cup
|
|
Salt
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½ tsp
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|
Yoghurt
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3 tbsp
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|
Tomato wedges for garnish
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2
|
|
Fresh cilantro or parsley springs
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for garnish
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Preheat the oven to 400 degrees. Cut the top stem end off the
eggplant and discard. Prick the eggplant with a fork in a few places to prevent
it from exploding when cooking, and place it on a pie plate or baking dish.
Bake for 1 - 1 ½ hours, or until the eggplant collapses and is very soft. Let
sit for 10 minutes or so, or until cool enough to handle. Meanwhile, heat the
ghee in a medium-size skillet. Add the coriander, turmeric, cumin seeds,
cayenne, and garlic, and toast these spices for 1 minute, stirring. Add the
tomato and cook 2 minutes more. Remove from heat. Scoop out the pulp of the
eggplant into a medium-size bowl and mash very well. Add the spice mixture,
salt, and yogurt, and mix well. Cover and chill at least 1 hour or overnight.
Spoon into a serving dish and garnish with the tomato wedges and the cilantro
or parsley springs. Serve with flat bread.
