Eggplant Yogurt And Dill Relish
|Eggplant||1 Large, unpeeled|
|Olive oil||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finely minced|
|Finely chopped dill||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Sour cream||1⁄2 Cup (8 tbs)|
|Yoghurt||1 Cup (16 tbs)|
|Lemon||1 , juiced|
|Chopped parsley||1 Tablespoon (for garnish)|
Cut off and discard the stem end of the eggplant.
Cut un peeled eggplant into one inch cubes.
Heat the oil in a large skillet and add the eggplant and onion.
Cook, stirring frequently, until the eggplant is soft and starts to brown.
Add more oil if necessary.
Scoop the eggplant mixture into a mixing bowl and add the garlic, dill, salt and pepper.
Blend in the sour cream and half the yoghurt.
Chill thoroughly and stir in the remaining yoghurt.
Season to taste with lemon juice, tabasco and, if necessary, more salt and pepper.