Baingan Ka Raita
|Plain low fat yogurt||2 Cup (32 tbs)|
|Ground coriander||1 Teaspoon|
|Green onions||2 Small, minced (With Green Tops)|
|Minced cilantro||1 Tablespoon|
Roast the whole eggplant under a preheated broiler until soft and the skin is charred—almost black.
Cool under running cold water, then peel off the skin.
Mash the pulp into a fine paste.
Place the yogurt, spices, and salt in a bowl.
Beat until smooth and creamy.
Stir in the eggplant pulp, green onions, and cilantro.