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Lacto: baigan bharta

Yield: 1 Servings

Ingredients:

• 1 md Eggplant
• 2 tb Ghee (or veg oil)
• 2 Serrano chiles seeded and -diced
• 1/4 ts Compound asafetida
• 1 ts Cumin seeds
• 2 ts Ground corriander
• 1 ts Salt
• 2 tb Chopped fresh cilantro
• 2/3 c Nonfat yogurt
• 1 ts Garam masala

Instructions:

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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