This is a great side dish that goes with my Herb Marinated Leg of Lamb recipe. You can eat this as a side for the lamb or put it on top if you’re making lamb sliders. It’s super healthy and easy to make ahead of time.
- 1 medium eggplant (about 1 pound)
- 1 teaspoon olive oil
- 1 small onion, finely diced
- 1-2 small chili peppers (such as Serrano), minced
- 2 tablespoons cilantro, finely chopped
- 1 1/2 cups nonfat yogurt (can use Greek Yogurt instead)
- 1/4 cup canola oil
- Pinch of asafetida (omit if do not have)
- 2 tablespoons black mustard seeds
- Salt to taste
Position oven rack about 6 inches from the heat source; preheat broiler.
Line a baking sheet or pan with aluminum foil. Put olive oil all around the raw eggplant. Broil the eggplant, turning with tongs every so often until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily – approximately 14 to 18 minutes. Transfer to a cutting board until cool enough to handle. Peel off the skin and place the eggplant in a bowl. Mash the whole eggplant into pieces with a fork.
In a separate medium bowl add onions, green chilies and cilantro. Add the mashed eggplant to this bowl and mix thoroughly.
Heat canola oil in a small pan. When heated add mustard seeds. Fry the mustard seeds in the oil until a few turn dark color and start to pop. Add in the asafetida and turn gas off as you mix the mustard seeds around. Pour this mixture over the eggplant and onions. Then add yogurt into the eggplant mixture and mix thoroughly. Add salt to taste. You can refrigerate and serve cold also.
Place eggplant dip on top of your lamb or use as a side. You can also make this ahead of time. Make sure to cover and refrigerate for up to 2 days.