Eggplant with Yogurt

Roasted eggplant cubes tossed with browned onions in a warm spice mix of cumin, coriander, turmeric, cayenne, fresh ginger, and garlic, finished with a swirl of cool yogurt right before serving. It’s an Indian-inspired side dish that’s creamy, earthy, and warming all at once.

Roasting the whole eggplant for a full hour transforms it. The flesh turns silky and almost custard-like, with a smoky sweetness that pan-frying or sauteeing alone can’t match. Let it cool before peeling and cubing, or you’ll burn your fingers.

The yogurt goes in at the very end, off the heat. Cooking yogurt at high temperatures causes it to curdle and separate. Stirring it into the warm (not boiling) eggplant lets it melt into a creamy sauce without breaking.

Chef Tips

• Prick the eggplant with a fork before roasting to let steam escape. An unpierced eggplant can burst in the oven.
• Brown the onions well before adding the spices. Golden onions give the dish a sweet, caramelized base.
• Fry the spices for a full few minutes in the oil. This blooms them and releases their essential oils, which is the difference between flat and fragrant.
• A half teaspoon of sugar isn’t about sweetness. It balances the bitterness of the eggplant.

Variations

• Use zucchini or yellow squash instead of eggplant. Cut the roasting time significantly since squash cooks much faster.
• Add a handful of fresh cilantro stirred in with the yogurt for brightness.
• Serve as a dip with warm naan instead of alongside rice.