Recipe - Eggplant With Yogurt

1 Large eggplant
4 tablespoon Vegetable oil
3 Large onions, chopped
2 Cloves garlic, crushed
1 tablespoon Freshly grated ginger
1 teaspoon Ground coriander
One fourth teaspoon Cayenne pepper
One half teaspoon Turmeric
1 teaspoon Cumin
1 teaspoon Salt
1 cup Ogurt
One half teaspoon Sugar

This is a fairly simple Eggplant dish made with yogurt. If you aren't crazy
about eggplant, you can adapt this to use zucchini or other squash; just
watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or
until tender. When cool, peel and cut into cubes. Brown the onion in 2 Tbsp
of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and
salt. Fry for several minutes. Add the remaining 2 tbsp oil and the
eggplant cubes. Cook about 5 minutes. Just before serving, stir in the
yogurt and sugar. Serve with (but not necessarily ON) basmati rice.
Ken \ CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini