Curried Eggplant Caviar

• 1 1/2 pound eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1/4 cup finely chopped onions
• 1 teaspoon finely minced fresh ginger
• 1 teaspoon finely chopped garlic
• 1 teaspoon chopped fresh green chili pepper, without the seeds
• 1 tablespoon curry powder
• 2 medium tomatoes, peeled and finely chopped
• 2 teaspoons fresh lemon juice
• Salt to taste
• 1/2 cup plain yogurt

1. Cook the eggplant in the oven or over a flame as described above.
2. Set aside to cool.
3. Heat the oil in a skillet and add the mustard seeds, stirring until they make popping noises.
4. Add the onion and sautee until soft, then add the garlic, ginger and chili.
5. Sautee for three to four minutes.
6. Stir in the curry powder and cook for a few minutes longer.
7. Scrape the eggplant pulp from the skin and mash it.
8. Add the curry mixture, the tomtoes and lemon juice.
9. Season to taste with salt, stir in the yogurt and serve warm or at room temperature.

eggplant, vegetable oil, mustard seeds, onions, fresh ginger, garlic, green chili pepper, curry powder, tomatoes, lemon juice, salt, plain yogurt

Taken from cooking.nytimes.com/recipes/1415 (may not work)