Serves: 4
Total Calories: 218
1. Roast and mash the eggplants as described in Roasting and Grilling Vegetables (see Kitchen Basics). Then, place the roasted eggplant pulp in a blender or a food processor, add the yogurt, milk, and salt, and blend until smooth. Transfer to a serving bowl.
2. Place the cumin seeds in a small nonstick skillet and dry-roast, stirring over medium heat until fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely with the back of a large spoon. Mix into the yogurt.
3. Similarly, place the sesame seeds in the skillet and dry-roast them until golden, about 1 minute. Sprinkle them over the soup as a garnish. Serve hot, or refrigerate at least 2 hours and serve chilled.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yogurt Soup with Flame-Roasted Eggplant recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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