Serves: 4
Total Calories: 121

1 tablespoon dry-roasted sesame seeds
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
1 tablespoon vegetable oil
3 to 4 drops sesame oil
1 teaspoon minced fresh garlic
1 teaspoon , coarsely crushed ajwain, seeds
1 small oval eggplant, cut into 1-inch pieces
3 cups nonfat plain yogurt, whisked until smooth
1/2 teaspoon salt, or to taste

1. Prepare the sesame seeds. Then heat both the oils in a large nonstick wok or saucepan over medium-high heat and cook the garlic and ajwain seeds, stirring, until golden, about 30 seconds. Add the eggplant and cook, stirring, until golden brown, 5 to 7 minutes. Cover the pan and cook over low heat until the eggplant pieces are very soft, 7 to 10 minutes. Let cool.

2. Place the yogurt in a serving bowl. Add the salt, then mix in the cooled eggplant, plus any juices that may have accumulated. Mix in the sesame seeds, with some of them visible as a garnish. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 121
Calories from Fat: 31

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