Eggplant With Yogurt

Here is a clever side dish that can also do double duty as a dip. Add creamy whipped yogurt to cooled roasted eggplant. Sprinkle sweet minced shallots and some chopped red chillies for some heat. Mix rest of the ingredients, let sit in the fridge overnight for all the flavours to mingle. This can be served as a side dish with a spicy curry and rice or as a dip with pita chips. Happy Holidays Everyone!



Eggplant With Yogurt
6 small eggplants
1/2 tb oil
1/2 tsp turmeric
2 tb fresh lime juice
2 red chillies - finely chopped
2 small shallots - finely chopped
4 tb plain thick yogurt
1 tb finely chopped cilantro
salt to taste

Cut eggplants in half. Sprinkle turmeric powder and oil on cut halves and place on a baking sheet cut side down. Roast for 30 minutes ( at 400 degrees) and set aside to cool .
When the roasted eggplants are cool enough to handle, scoop out the flesh on place in a large bowl. Mash it well.

Add the rest of the ingredients with mashed eggplant and stir well. This side dish is best served at room temperature. Serves 4/5.