Roasted Eggplant with Yogurt

Ingredients

3 tbsp canola oil, divided
1 medium eggplant, cut into half length-wise
2 cups plain regular or greek yogurt
1 tsp salt
1 tsp sugar
1/2 cup cilantro, minced
1 tsp black mustard seeds
1 medium onion, diced
1 medium jalapeno, diced
1 medium green pepper, diced
1 small red bell pepper, diced
1/2 tsp cayenne pepper

Directions

1. Spread 1 and 1/2 tbsp canola oil on a cooking sheet. Place eggplant pieces, cut side down so skin is facing up.
2. Turn broiler on high and put eggplant in oven for 30 to 45 minutes until eggplant flesh is cooked.
3. Remove eggplant from oven and let cool then use a spoon to separate the flesh from the skin.
4. Mash eggplant flesh in a mixing bowl with a fork.
5. Add yogurt, salt, sugar, and cilantro to bowl and stir until combined.
5. Heat remaining 1 and 1/2 tbsp canola oil in a skillet along with black mustard seeds over medium-high heat.
6. After mustard seeds start to sizzle, add onion, jalapeno, green pepper, red bell pepper, and cayenne pepper to pan and sauté for 5 to 7 minutes, until vegetables start to soften.
7. Remove skillet from heat and let cool 10 minutes then stir vegetables into eggplant mixture.
8. Serve with rice, biryani, or flatbread.

Adapted from Roasted Eggplant with Yogurt recipe in Six Spices: A simple concept of Indian cooking