Eggplant Yogurt Dip

Eggplant Yogurt Dip

Ingredients

1 medium size eggplant
2 cups non fat plain yogurt
1/2 tsp cumin powder
1/4 tsp cayenne pepper
1 tbs lemon juice
1/2 tsp cumin seeds
4 whole dried red chillier
2 tbs olive oil

Instructions

Dice eggplant into quarter inch pieces
Fry the eggplants in 1 tbs oil in a non-stick pan
Place the yogurt in a bowl and add cumin, cayenne pepper and lemon juice
Add the fried eggplant pieces to the yogurt and season with salt to taste
In a small pan, prepare a garnish for the yogurt dip. In 1 tbs of oil sauté cumin seeds with whole red chilly peppers until they turn nice and brown. Pour the garnish over the eggplant yogurt dip

Cool the dip in the refrigerator and serve cold as an appetizer with Italian flat bread