Instructions: This is a persian dish that in its original form uses lamb. I have omitted this part for obvious reasons. :)

1 lb eggplant 1 cup yogurt 3 tbs sesame oil 2 cloves garlic 1/4 tsp coriander 1/2 tsp salt 1/2 tsp cumin 1 tsp cinnamon

Cut eggplant into thick slices, approximately 1/2" thick, put in boiling salted water for 7 minutes. Remove and let stand 1 hour Fry eggplant in sesame oil until cooked, peel, mash, add salt and corriander. Crush garlic, add to yogurt, mix with eggplant. sprinkle with cumin and cinnamon and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.