| • | Make one little cut down on the side of each aubergine (Baingan) assisting steam to escape and stop the aubergine from bursting during roasting.
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| • | Smear oil on the aubergine and roast in a grill, keep turning all over often for 30 minutes or until it turns very very soft to touch.
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| • | Allow it to cool.
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| • | Peel the skin off and take aside the stalks.
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| • | Now place the flesh with all other ingredients in a food processor and process until blends and combined well. But, donot changes them into a paste.
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| • | Add the mix to the yoghourt and fold it in.
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| • | Garnish with a few coriander leaves (chopped) and a drizzle of olive oil.
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| • | Serve cool.
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