Eggplant Raita

• 1/4 c. ghee or canola oil
• 1 lb. eggplant, peeled + cut crosswise into 1/4-inch cube
• 1 med red onion, sliced
• 4 c. plain yogurt
• 1/2 tsp. ground black pepper
• pinch cayenne pepper
• 1/4 c. fresh mint, finely chopped
• 1/2 tsp. ground cumin, toasted
• 1/4 tsp. paprika
• 1/4 tsp. salt
• pinch ground cumin, toasted
• pinch paprika

1. 1. Heat oil in pan. Add onions and cook, stirring, until golden brown, approx. 5 min. Add salt and immediately add the garlic and cook, stirring for 1 min.
2. 2. Add eggplant and cook until lightly colored on all sides.
3. 3. Whisk the yogurt w/ the pepper, cayenne, and mint in a bowl until smooth and lightened.
4. 4. Stir the eggplant/onions into the blended yogurt and chill well.
5. 5. Stir in the salt and sprinkle w/ the ground cumin + paprika just before serving.

ghee, eggplant, red onion, plain yogurt, ground black pepper, cayenne pepper, fresh mint, ground cumin, paprika, salt, ground cumin, paprika

Taken from www.epicurious.com/recipes/member/views/eggplant-raita-50016545 (may not work)