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Braised Eggplant in Mint Yogurt

• 4-6 eggplants, depending on size and variety

• 2 T. olive oil

• 4-6 T. garam masala (roughly 1 T. per eggplant)

• 1 14 oz. can garbanzo beans

• 1 14 oz. can fire roasted diced tomatoes

• 4 thumbprint sized pieces fresh ginger

• 1 T. kasoori methi (dried methi leaf)

• 1 serrano chile, chopped – removing seeds is optional

• 5 cloves garlic, chopped

• ½ preserved lemon, diced

• 1 C. greek yogurt

• ¼ C. chopped mint

• 1/2 tsp. ground Sumatran berry, or sumac

• 1 bunch cilantro, chopped, divided in half

1. Preheat oven to broil.

2. Cut the eggplants in half lengthwise. Brush with olive oil and season with the garam masala. Place in a baking dish, cut side facing down, and broil on the top shelf for 4-5 minutes or until the eggplants have started to color and the garam is fragrant. Remove the eggplants from the oven. Reduce the oven temperature to 400 degrees.

3. In a large bowl, combine the garbanzo beans, diced tomatoes, ginger, methi leaf, serrano chile, garlic, half of the cilantro and preserved lemon. Season with salt and pepper and toss well to combine.

4. Remove eggplants from baking dish. Pour the bean tomato mixture into the baking dish and place the eggplants back on top, cut side facing up. Place back in the oven and bake for 15-20 minutes or until the eggplants are cooked through.

5. While the eggplants are cooking, combine the greek yogurt, mint, and ground berry. Season with salt and pepper and stir well to combine. Use this as the sauce for the eggplant. Garnish with the other half of chopped cilantro.