Instructions: To make the raita: Line a colander with several layers of coffee filters or paper towels. Place the yogurt on the filter and set the colander over a bowl.

Allow the yogurt to drain for 2 hours.

Transfer the yogurt to a bowl and stir in the cucumber, tomatoes, onion, salt, pepper, mint and cumin seeds. Cover and place in the refrigerator until ready to use. The raita makes about 4 cups.

To make the curried eggplant: Preheat the oven to 450 degrees.

Place the eggplants in a baking pan and prick them with a fork. Bake until tender, about 40 to 45 minutes. Set in a drainer.

When the eggplants are cool enough to handle, peel and remove any large seed pockets. Transfer the pulp to a strainer.

Coarsely chop the eggplants or pulse quickly in a food processor.

In a medium skillet pan, warm the olive oil over medium heat and cook the onions until translucent, about 10 minutes. Add the garlic, ginger, coriander seeds, cumin, turmeric and cayenne pepper and cook for 5 minutes.

Add the eggplant. Heat through and then season with salt and pepper and lemon juice to taste.

Serve the curried eggplant with a bowl of raita.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.

Remove immediately and plunge into cold water. Skin should slip off easily.

Note: To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.

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