Ingredients:

• 1 – large Aubergine
• 2 tbsp – oil
• 1 tsp – chopped Garlic
• 1 cup – thick Curd
• 2 tsp – Lime juice
• 1 – Tomato chopped finely
• 1 tsp – ground pepper
• 2- Green chillies chopped

Method:

1. Smear a little oil over the eggplant and using a fork prick the eggplant all over.
2. Hold over the gas flame and roast till the skin is black and the eggplant is soft.
3. Keep aside to cool.
4. When the eggplant is cold, remove the skin and mash well with a fork
5. Add the remaining oil, garlic, chopped tomato, lemon juice, chillies, pepper and salt and mix well.
6. Add the yogurt and mix well.
7. Serve as a side dish or as a dip with chips or crisps
8. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White