Ingredients:

• 1 – medium eggplant, slit in half
• 1/4 cup – freshly grated Coconut (or shredded Coconut)
• 1/4 cup – yogurt
• 2 – green chillies, minced
• 1/4 cup – packed Mint or coriander leaves, thinly shredded
• 1/2 – medium onion, finely minced
• 1 tsp – roasted cumin powder (optional)
•

Method:

1. Place eggplant in an oiled, oven-safe pan, cut side down, and roast in an oven at 400 degrees F for 25-30 minutes (you can roast this directly on the open flame of the gas stove or use a toaster oven which is perfect for this).
2. If a knife pierced through the centre slides in easily, it is thoroughly cooked and ready. Half-cooked eggplant will be bitter and tough, so don’t take shortcuts here.
3. Scoop the flesh of the roasted eggplant into a bowl. It will be golden brown and really tender.
4. Mash with a fork until you don’t have any large lumps.
5. Add the remaining ingredients and mix thoroughly.
6. This is perfect with any spicy dal-rice combination or with biryani. You can also just scoop it up with a chapatti.