Preparation:
fresh cilantro or parsley sprigs for garnish Preheat the oven to 400 degrees. Cut the top stem end off the eggplant and discard. Prick the eggplant with a fork in a few places to prevent it from exploding when cooking, and place it on a pie plate or baking dish. Bake for 1 - 1 1/2 hours, or until the eggplant collapses and is very soft. Let sit for 10 minutes or so, or until cool enough to handle. Meanwhile, heat the ghee in a medium-size skillet. Add the coriander, turmeric, cumin seeds, cayenne, and garlic, and toast these spices for 1 minute, stirring. Add the tomato and cook 2 minutes more. Remove from heat. Scoop out the pulp of the eggplant into a medium-size bowl and mash very well. Add the spice mixture, salt, and yogurt, and mix well. Cover and chill at least 1 hour or overnight. Spoon into a serving dish and garnish with the tomato wedges and the cilantro or parsley springs. Serve with flat bread. |
