Preparation / Directions:
Preheat the oven to 400 . With the point of a sharp knife, make 5 or 6 inch deep evenly spaced slits in the eggplant and place it in a shallow baking dish. Roast the eggplant in the middle of the oven for 45 minutes, or until it is soft to the touch. Watch carefully for any signs of burning and regulate the heat accordingly. Remove the eggplant from the oven and when it is cool enough to handle, peel it and chop the pulp coarsely.
Meanwhile, in a heavy 8- to 10-inch skillet, heat the vegetable oil over moderate heat until a light haze forms above it. Add the onions and salt and, stirring constantly, cook for 7 or 8 minutes, or until they are soft and golden brown. Watch carefully for any signs of burning, and regulate the heat accordingly. Add the garam marala, tomato and coriander, and stir for 1 minute. Still stirring, add the eggplant, and cook for 2 or 3 minutes longer.
Placc the yoghurt in a small bowl, add the entire contents of the skillet, and gently but thoroughly toss the ingredients together. Taste for seasoning, cover tightly, and refrigerate for at least 1 hour, or until completely chilled.
|
