Indian Eggplant Dip

Indian Eggplant Dip1 medium sized eggplant

3 tablespoons of butter

2 teaspoons of ground coriander

1 finger of fresh turmeric grated or 1/2 teaspoon of powdered turmeric

1/2 teaspoon of cumin seeds

1 clove of minced garlic

1/8 teaspoon of cayenne pepper

1/2 a cup of chopped fresh tomato or drained canned tomato

1/2 teaspoon of Himalayan salt

1/4 cup of natural yoghurt

Cut eggplant in half and bake at 175 c for 45 minutes or until soft.                                       Toast spices in butter for 2 minutes.  Add tomato and cook for 5 minutes.                             Discard eggplant skin and place pulp and all ingredients in blender to combine.           Serve chilled.