Eggplant Raita

1 thinly sliced eggplant
2 thinly sliced shallots
4 garlic cloves, sliced
.5 tsp cumin seeds
.5 tsp red chili powder
.25 tsp red pepper flakes
1-2 tbsp oil
1 6-8 oz pkg 0% Plain Greek Yogurt
3/4 cup vegetable broth
(you may add salt to taste)

Heat the oil in a saucepan and add the shallots. When the shallots start to brown, add the cumin seeds, red chili powder, red pepper flakes, garlic (and salt) and cook on low heat for 3-4 minutes.

Increase the heat to high and add the eggplants. Stir fry on high heat for 3-4 minutes more till eggplants are softened and the spices are evenly distributed. Add the vegetable broth as needed to keep the eggplant from burning (it will absorb all the oil)

Remove from the heat and let it cool down a bit. Now stir in the yogurt and adjust seasonings.

Serving Size: Makes 2 full size dinner servings