Indian Eggplant Salad
- 1 large eggplant (about 1 lb)
- 1 onion, finely chopped
- 1 tomato, cut in small cubes, seeds removed
- 1.5 cups full or low fat yogurt (DON'T use no fat yogurt, it has a terrible texture)
- 1/8 to 1/4 tsp garam masala
- 1 Tbsp Vegetable Oil
- Salt and Pepper to taste
- Preheat oven to 450F. Wash eggplant and punch a few holes in it with a sharp knife. Roast in oven until tender. You can even let it get brown to give it a lightly smokey flavor. It will take about 40 minutes.
- While the eggplant is cooking, cut up the onion and tomato.
- When eggplant is done, let cool a few minutes and then remove the flesh from the skin and chop finely.
- Heat a frying pan over medium high heat and add oil. When hot add the onion. When it is tender, add the tomato pieces and cook another minute. Then add the eggplant and garam masala and cook for another 2 or 3 minutes. Remove from heat and let cool a few minutes.
- In a bowl, combine the cooled vegetable mixture with the yogurt and add salt and pepper. Put in the refidgerator for about 1/2 hour to let the flavors blend.