Yield: 6 servings
Converted for you by Kaz Langridge This is a persian dish that in it's original form uses lamb. I have omitted this part for obvious reasons. :) 1 lb eggplant 1 cup yogurt 3 tbs sesame oil 2 cloves garlic ¼ tsp coriander ½ tsp salt ½ tsp cumin 1 tsp cinnamon Cut eggplant into thick slices, approximately ½" thick, put in boiling salted water for 7 minutes. Remove and let stand 1 hour Fry eggplant in sesame oil until cooked, peel, mash, add salt and corriander. Crush garlic, add to yogurt, mix with eggplant. sprinkle with cumin and cinnamon and serve.
Submitted By ROBERT MILES On 09-08-95