Recipe - Lacto: Baigan Bharta

1 md Eggplant
2 tablespoon Ghee (or veg oil)
2 Serrano chiles, seeded and
minced
One fourth teaspoon Compound asafetida
1 teaspoon Cumin seeds
2 teaspoon Ground corriander
1 teaspoon Salt
2 tablespoon Chopped fresh cilantro
2/3 cup Nonfat yogurt
1 teaspoon Garam masala

Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop
out the pulp; discard the skin.

Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook
until the cumin seeds darken. Add the eggplant, salt, and corriander; cook
for about 10 minutes, stirring occassionally. When it thickens, remove from
the heat, add the yogurt, cilantro, and garam masala, and serve. (The
yogurt might curdle; to prevent that, let the eggplant cool first, then add
the yogurt etc, then briefly reheat.) Chuck Narad
diver/adventurer/engineer

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