Ingredients

1/4 c. ghee or canola oil

1 lb. eggplant, peeled + cut crosswise into 1/4-inch cube

1 med red onion, sliced

4 c. plain yogurt

1/2 tsp. ground black pepper

pinch cayenne pepper

1/4 c. fresh mint, finely chopped

1/2 tsp. ground cumin, toasted

1/4 tsp. paprika

1/4 tsp. salt

pinch ground cumin, toasted

pinch paprika

Preparation

  1. Heat oil in pan. Add onions and cook, stirring, until golden brown, approx. 5 min. Add salt and immediately add the garlic and cook, stirring for 1 min.

  2. Add eggplant and cook until lightly colored on all sides.

  3. Whisk the yogurt w/ the pepper, cayenne, and mint in a bowl until smooth and lightened.

  4. Stir the eggplant/onions into the blended yogurt and chill well.

  5. Stir in the salt and sprinkle w/ the ground cumin + paprika just before serving.