Baigan dahi

Baigan dahi

Eggplant with yoghurt

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 eggplants
1 tablespoon ghee or oil
2 onions, finely chopped
3 garlic cloves, finely chopped
2 teaspoons fresh ginger, finely grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 1/2 teaspoons salt, or to taste
1/2 teaspoon Garam masala, (optional)
2 teaspoon sugar, (optional)
250g plain yoghurt

Method

  1. Put the eggplants under a preheated griller, about 15 cm from the heat and grill until the skins blacken and the eggplants are completely soft. Cool, then peel the skin and roughly mash or finely chop the flesh.
  2. Heat the ghee in a saucepan over low heat. Add the onion, garlic and ginger and cook until the onion is soft and golden. Add the coriander, cumin, turmeric and chilli powder and stir-fry for 1 minute. Add the salt and eggplant, stirring to combine, and cook for 3–4 minutes. Sprinkle with the garam masala, if using, cover, and cook for a further 5 minutes. Season with more salt if necessary, and, if liked, a little sugar. Mash the yoghurt smoothly and mix into the eggplant before serving. Serve with rice, curries and other accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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