Ingredients

• 1 - large aubergine
• 2 tbsp - oil
• 1 tsp - chopped garlic
• 1 cup - thick curd
• 2 tsp - lime juice
• 1 - tomato chopped finely
• 1 tsp - ground pepper
• 2- green chillies chopped

How to Make Aubergine- Eggplant And Yogurt Dip

• Smear a little oil over the eggplant and using a fork prick the eggplant all over.
• Hold over the gas flame and roast till the skin is black and the eggplant is soft.
• Keep aside to cool.
• When the eggplant is cold, remove the skin and mash well with a fork
• Add the remaining oil, garlic, chopped tomato, lemon juice, chillies, pepper and salt and mix well.
• Add the yogurt and mix well.
• Serve as a side dish or as a dip with chips or crisps
• Recipe Courtesy: Anglo-Indian Recipes