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| What You Need: |
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1 medium eggplant, about 1¼ pounds, washed
Salt
About ¾ cup olive or salad oil
1 to 2 teaspoons chili powder
2 garlic cloves, crushed
Salt, pepper to taste
1 cup plain yogurt
2 tablespoons chopped fresh mint
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| How To Cook: |
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1. Cut unpeeled eggplant into 1-inch cubes and put in a colander.
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2. Sprinkle with salt and allow draining for 30 minutes. Wipe dry with paper toweling.
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3. Saute cubes, several at a time, in heated oil in a large skillet until tender and golden brown. Add more oil as needed.
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4. When all eggplant cubes are cooked, spoon into a large bowl and cool.
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5. Add chili powder, garlic, salt, pepper, and yogurt; mix well.
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6. Serve at room temperature or refrigerate until ready to serve. Serve sprinkled with mint.
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