Eggplant With Yogurt - cooking recipe

Ingredients

1 eggplant (1 to 2 lb.)
1 large onion, chopped
1/4 c. vegetable oil
3 tsp. coriander (ground)
2 tsp. curry powder
1 tsp. salt
1 c. yogurt

Preparation

Bake the eggplant in a 400\u00b0 oven until tender.
Piercing the eggplant with a fork before baking will allow the bitter juices to come out.
Cool the eggplant by peeling it under running water. Chop the pulp coarsely.
Saute the chopped onion in oil slowly. Do not brown it.
Add seasoning and cook for about 2 minutes.
Add eggplant and simmer while stirring for a few minutes.
Put eggplant mixture into a bowl; add the yogurt and refrigerate. Excellent as an appetizer or a side dish.