Lacto: baigan bharta

1 Servings

Ingredients

Quantity Ingredient
1 medium Eggplant
2 tablespoons Ghee (or veg oil)
2 Serrano chiles, seeded and diced
¼ teaspoon Compound asafetida
1 teaspoon Cumin seeds
2 teaspoons Ground corriander
1 teaspoon Salt
2 tablespoons Chopped fresh cilantro
⅔ cup Nonfat yogurt
1 teaspoon Garam masala

Directions

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.) Chuck Narad -- diver/adventurer/engineer

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