Serves: 6
Total Calories: 122

1/2 teaspoon dry-roasted and coarsely ground cumin seeds cumin seeds
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 pound long, thin, Chinese eggplant, cut into 1/4 inch diagonal slices
1 teaspoon olive oil
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon minced fresh garlic
2 cups nonfat plain yogurt, whisked until smooth
1/2 teaspoon salt, or to taste
1/2 teaspoon fresh ground black pepper, to taste
1/4 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon ground paprika

1. Prepare the cumin seeds. Then preheat the oven to 500° F. Put the eggplant in a bowl and toss with the oil, garlic, and cayenne pepper. Transfer to a broiler tray and roast on the center rack until browned on the underside, 5 to 7 minutes. Leaving the tray on the same rack, switch to the broiler heat (or raise the heat to broil and transfer the tray to the broiler, if needed). Broil until the tops of the vegetables are soft and lightly charred, 3 to 5 minutes. Let cool.

2. Place the yogurt in a large serving bowl and mix in the salt and black pepper. Add the roasted eggplant and cilantro, and mix well. Garnish with the roasted cumin and paprika, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 122
Calories from Fat: 56

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