Eggplant with Yogurt
|Eggplant||1 1⁄2 Pound, cut in half (1 Medium Sized)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onions||3 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Ground ginger||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Plain yogurt||8 Ounce (1 Container)|
|Granulated sugar||1⁄2 Teaspoon|
Bake eggplant, cut side down, in oiled shallow baking disii at 350Â° for 30 minutes or until tender.
Cool; peel and cut into cubes.
Heat 2 tablespoons oil in a large skillet.
Saute onion and garlic until golden.
Stir in spices and salt; add remaining oil and eggplant.
Cook 5 minutes.
Just before serving, stir in yogurt and sugar.