Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant
  16      ounces        yogurt
   1      small         onion -- finely minced
   2      tablespoons   finely minced mint
   1      teaspoon      salt
     1/8  teaspoon      freshly ground black pepper -- up to 1/4, up to
     1/8  teaspoon      cayenne -- up to 1/4, up to
   1      teaspoon      freshly roasted -- ground cumin seeds

Preparation:

Roast the eggplant over a gas burner on all sides, till it if farily charred on the outside, and the inside should get soft and pulpy. It may take 20 to 25 minutes. Peel the eggplant, making sure all the blackened skin and stem are removed. Now mince the pulp finely and place in a bowl. Empty yogurt into a serving bowl and mix well with fork. Add onion, mint, eggplant, salt, black pepper, cayenne, and cumin. Mix. cover and refrigerate until ready to use.