ROASTED EGGPLANT RAITA

Yield: 4 servings 1 large (1-pound) eggplant, skin on 1 teaspoon cumin seeds or ground

cumin 1 1/2 cups plain yogurt (not nonfat or

low-fat) 1/4 cup finely chopped green onions,

white and tender green parts only 1/2 teaspoon finely chopped ginger 1 teaspoon ground coriander 1 teaspoon salt 1/2 to 1 teaspoon finely chopped

jalapeño pepper, optional 1/2 cup chopped cilantro or 1 teaspoon

dried mint

Instructions: Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Pierce eggplant all over with a knife or fork. Place eggplant on prepared baking sheet and bake 45 minutes or until eggplant is shriveled and appears to be very mushy. Remove from oven and allow to cool 10 minutes.

Peel eggplant with your fingers and discard peel and stem. Place eggplant in a large bowl and mash flesh with a large fork or potato masher, or finely chop with a knife.

Place cumin seeds, if using, in a small frying pan on high heat. Using a wooden spoon, stir cumin for 1 to 2 minutes, or until dark brown. Immediately add seeds to eggplant. If using ground cumin, add to eggplant without toasting first.

Add yogurt, green onions, ginger, coriander, salt, jalapeño, if using, and cilantro or mint. Stir with a spoon, cover with plastic wrap and refrigerate for at least 1 hour or up to 2 to 3 days (in an airtight container) before serving. Per serving: 113 calories; 4 g fat; 2 g saturated fat; 12 mg cholesterol; 6 g protein; 17 g carbohydrate; 12 g sugar; 7g fiber; 631 mg sodium; 144 mg calcium Adapted from “Vij’s at Home,” by Meeru Dhalwala and Vikram Vij.