- 1 pound slender Italian or Japanese eggplant
- About 1/2 tsp. cumin seeds
- 1 tablespoon extra-virgin olive oil
- 1/4 large red onion, thinly sliced
- 1 large garlic clove, minced
- 1 cup plain whole-milk yogurt
- 2 tablespoons chopped cilantro, plus more for garnish
- 1/4 teaspoon sugar
- About 1/2 tsp. kosher salt
- About 1/8 tsp. cayenne
- calories 97
- caloriesfromfat 52 %
- protein 3.3 g
- fat 5.8 g
- satfat 1.8 g
- carbohydrate 9.7 g
- fiber 3.3 g
- sodium 271 mg
- cholesterol 8 mg
How to Make It
Heat grill to high (450° to 550°) with an area left clear or turned off for indirect heat. Pierce eggplant in several places with a knife. Grill eggplant over indirect heat, covered, until very tender, 20 to 30 minutes. Let stand until cool enough to touch; meanwhile, continue with recipe.
Toast about 1/2 tsp. cumin in a small, dry frying pan over medium heat until fragrant and beginning to darken, 2 to 3 minutes. Pound fine with a mortar and pestle.
Warm oil in pan over medium heat. Sauté onion 3 minutes. Add garlic, then sauté until both are softened, about 2 minutes more. Let cool slightly.
Slit eggplant lengthwise and scrape flesh from skin. Chop flesh coarsely and set aside.
Combine yogurt, onion mixture, cilantro, and sugar in a bowl. Add eggplant and stir gently. Season to taste with salt, cumin, and cayenne. Garnish with a little more cilantro.
Make ahead: Through step 4 up to 1 hour; hold at room temperature.
Note: Nutritional analysis is per 1/2-cup serving.