Eggplant and yogurt salad

Ingredients for 4 servings:

• 2 eggplant(s)
• 1 large tomato(s), blanched, peeled and chopped
• ½ cup spring onion(s), finely chopped
• 1 ½ cup(s) natural yogurt
• ½ cup sour cream
• 3 tbsp oil
• 1 tbsp ginger root, grated
• ½ tsp chili powder, or less
• ½ cup chopped coriander leaves
• 1 ½ tsp cumin, roasted, then ground
• Salt, coarse

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Baigan ka Raita

Wash the eggplants, score them several times, and roast them in a preheated oven at 250°C for 20-25 minutes. Let them cool, peel them, pat the flesh dry, and roughly chop them. Combine the yogurt, sour cream, and salt in a bowl and mix. Heat the oil in a large pan over medium heat. Add the ginger and chili and fry for a few minutes, taking care not to overcook them. Increase the heat to high, add the onions, then the tomatoes, and finally the eggplant. When everything is relatively dry, stir in the coriander and half of the cumin. Let them cool and stir into the yogurt mixture. Sprinkle with the remaining cumin and chili powder and serve.