Eggplant with Yogurt

Directions

This is a fairly simple Eggplant dish made with yogurt.

If you aren’t crazy about eggplant, you can adapt this to use zucchini or other squash; just watch the cooking times!

Roast the eggplant in a 350℉ (180℃) oven for 1 hour or until tender.

When cool, peel and cut into cubes.

Brown the onion in 2 tablespoon of the oil.

Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt.

Fry for several minutes.

Add the remaining 2 tbsp oil and the eggplant cubes.

Cook about 5 minutes.

Just before serving, stir in the yogurt and sugar.

Serve with (but not necessarily ON) basmati rice.