Simple smoked eggplant

1 large purple eggplant or 3 small ones (1 pound total weight)

4 tablespoons olive oil, divided

3-4 garlic cloves, sliced

1 teaspoon cumin seeds Generous pinch salt

¼ cup plain yogurt, whisked

Cilantro and mint sprigs

Pinch chili powder (optional)

Instructions:

Rub the eggplant(s) with 1 tablespoon olive oil and place directly over a gas stove (or on a patio grill). Smoke on all sides until the skin is completely charred and the inside appears soft and cooked through. Let the eggplant cool off for 4-5 minutes then peel and discard the charred skin. Place the eggplants on a serving dish and sprinkle with salt. In a small frying pan on high heat, heat up 3 tablespoons olive oil and when it is just shy of smoking, add the garlic and cumin seeds. The garlic will turn golden and cumin seeds will pop and sizzle — within 2-3 seconds, take the frying pan off the heat and drizzle the oil mixture over the eggplant. Place dollops of yogurt, sprigs of mint and cilantro and sprinkle red chili powder if you wish. Serve warm, room temperature or cold.

Notes and variations

• If the eggplant is large, smoking it may not cook it entirely through. In this case, after smoking, place it on a skillet or baking sheet, cover it tightly with foil and roast in a 350degree pre-heated oven for 8-10 minutes.

• Top the eggplant with toasted nuts, currants, sliced dates or raisins.

• Replace the yogurt with the juice of a lemon or lime. Serves 4-6