Yogurt With Roasted Eggplant (Baigan-Ka-Bharta)

Course : Indian
Serves: 4
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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 / Directions:

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.

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