2 tablespoons cilantro leaves plus more for garnish chopped
0.5 tsp cumin seeds
1 large garlic clove minced
1 pound baby eggplant italian
0.5 tsp kosher salt
1 tablespoon olive oil extra-virgin
0.3 large onion red thinly sliced
1 cup whole-milk yogurt plain
0.3 teaspoon sugar
Equipment
bowl
frying pan
knife
grill
mortar and pestle
Directions
Heat grill to high (450 to 55
with an area left clear or turned off for indirect heat. Pierce eggplant in several places with a knife. Grill eggplant over indirect heat, covered, until very tender, 20 to 30 minutes.
Let stand until cool enough to touch; meanwhile, continue with recipe.
Toast about 1/2 tsp. cumin in a small, dry frying pan over medium heat until fragrant and beginning to darken, 2 to 3 minutes. Pound fine with a mortar and pestle.
Warm oil in pan over medium heat. Saut onion 3 minutes.
Add garlic, then saut until both are softened, about 2 minutes more.
Let cool slightly.
Slit eggplant lengthwise and scrape flesh from skin. Chop flesh coarsely and set aside.
Combine yogurt, onion mixture, cilantro, and sugar in a bowl.
Add eggplant and stir gently. Season to taste with salt, cumin, and cayenne.
Garnish with a little more cilantro.
Make ahead: Through step 4 up to 1 hour; hold at room temperature.
