Serves: 4
Total Calories: 200

2 teaspoons dry-roasted and coarsely ground cumin
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 tablespoon dry-roasted sesame seeds
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
1 1/4 pounds (2 to 3 small) eggplant, roasted any method, peeled and mashed (see directions)
__Roasting and Grilling Vegetables, Eggplant ..........Click the Edit tab and select this entry to learn more.
2 cups nonfat plain yogurt whisked until smooth
1 teaspoon minced fresh garlic
1/4 cup finely chopped fresh cilantro, with soft stems
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

1. Prepare the cumin and sesame seeds. Prepare the eggplants.

2. Place the yogurt in a serving bowl and mix in the mashed eggplant. Add the garlic, cilantro, cumin, cayenne pepper, salt, and black pepper. Garnish with the sesame seeds and serve.

VARIATION: Make an easier version by mixing the mashed grilled eggplant into the yogurt and seasoning it only with salt, black pepper, and dry-roasted cumin.

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: 200
Calories from Fat: 93

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