Roasted Eggplant and Chilli Yogurt Dip

Ingredients

• 1 medium eggplant / brinjal
• 4 tablespoons yogurt
• 2-3 green chillies, finely chopped
• 2 tablespoons oil
• 1 spring onions with greens, chopped
• Salt to taste

Method

1. Apply one tablespoon of oil on the eggplant and roast on direct flame till charred. Discard the charred skin, transfer in a bowl and mash well.
2. Heat remaining oil in a non-stick pan. Add green chillies and sauté for a minute.
3. Add spring onions with greens, mix and sauté till the onions turn translucent. Remove the mixture from heat and cool.
4. Beat the yogurt with salt.
5. Add the beaten yogurt and sautéed mixture to the eggplant and mix well.
6. Serve immediately.