Indian Eggplant Puree


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


  • 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.


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