I have always loved the combination of eggplant and yogurt. Growing up in Kampala, Uganda, my grandmother always made a family favourite passed down from her grandmother in Gujarat, India . She used to make me this amazing refreshing combination of eggplant, yogurt, some spices and fresh paratha which would be ready for me after school on a hot day. This snack was a family favourite and my son always asks for it when he comes home from afar. This refreshing dish is similar to the Lebanese, Baba Ganoush which is also one of my favourites and also on my blog.

INDIAN EGGPLANT AND YOGURT BHARTHO

• Serve: 4

• Prep Time: 5 minutes

• Cooking Time: 40 minutes

INGREDIENTS

• 1 dome eggplant

• 1/2 tsp garlic paste

• 1/2 tsp green chilli paste (hot chilli pepper ground in a mortar and pestle)

• 1 tsp Himalayan salt

• 1/2 tsp ground cumin

• 1 cup yogurt (dairy or non dairy)

• 1/4 cup green onions chopped

• 1/4 cup cilantro chopped

INSTRUCTIONS

Preheat stove to 350 degrees

Wash the eggplant and remove the leaves leaving the stem intact. Brush oil all over the eggplant then cut one slit 1 inch  deep from top to bottom and place on a baking dish. Bake for 10 minutes and increase temperature to broil. Broil for 10 minutes and turn the eggplant to broil the other side for another 10 minutes. Turn off the stove and let the eggplant rest for about 8 minutes in the stove. Remove the eggplant and let cool till you can handle it.  Carefully remove the skin from where the slit was made and place the mushy eggplant in a bowl. Mash up the eggplant with a knife, fork or masher and add all the ingredients and mash till it looks like a yogurt dip ( I like it chunky).  Garnish with cilantro and serve with pita bread, vegetables, or spicy paratha.

Enjoy!