Eggplant Salad 2

Ingredients:

1 large or 2 medium eggplants
1 large onion chopped fine (optional)
1/4 cup chopped peanuts (optional)
2 tsp canola oil or peanut oil
1/4 tsp black mustard seeds
1/8 tsp hing powder (asafoetida)
2-3 green chilies
1 tsp chilli powder (cheaper in Indian store) - optional
salt to taste
1/4 tsp sugar
1/2 cup plain yogurt.
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:

Wash eggplant, dry it and rub few drops of oil on it.
Roast eggplant on top of the stove directly (I use cake cooling rack). Keep it turning until cooked from all sides. Let it cool on a plate. It will give out liquid. Discard the liquid and peel the skin.
Mash the eggplant with a fork.
Add yogurt, salt, sugar, onion (optional), peanut powder(optional) and mix well.
Prepare oil tempering with black mustard seeds, hing powder and chilies.
Add it to eggplant and mix well.
Add chopped cilantro.
Serve with chapaties or thick rotis (bhakari) or pita bread.
I use Toufayan pita bread. I roast pita bread on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. Serve it immediately.

Notes:

1) Use as a side dish or serve as a dip with pita bread as an appetizer.