Indian Eggplant Puree

Ingredients

• 1 eggplant
• 1/2 cup minced onion
• 1 jalapeno
• 3 tablespoons nonfat yogurt
• 3/4 teaspoon salt

Method

• Preheat the oven to 350F. spray the cut sides of the eggplant with nonstick cooking spray. Place on a baking sheet cut side up and roast in the oven until soft and browned, 30-40 minutes. When cool enough to handle, remove the skin, place the eggplant in a bowl and mash the pulp thoroughly. Add the onion, jalapeno, yogurt and salt. Blend thoroughly. Set aside until ready to serve with warm naan.

Notes

• Source:
• "Great Cooking Every Day"
• SERVINGS: 12
• SOURCE: Culinary Institute of America