Roasted Eggplant Pachadi with Sesame

SERVES 4

1 tablespoon vegetable oil
1 teaspoon garlic, minced
1 small red onion, minced
1 small oval eggplant, cut into 1-inch pieces
3 cups plain yogurt, whisked until smooth
Salt to taste
1 teaspoon sesame oil
1 tablespoon sesame seeds, roasted

Place the vegetable oil in a large saucepan over medium-high heat and cook the garlic and onion, stirring until golden, about 1 minute. Add the eggplant and cook, stirring, until golden brown, 5 to 10 minutes.

Cover the pan and cook over low heat until the eggplant pieces are very soft, 5 minutes. Let it cool. Place the yogurt in a serving bowl. Add the salt, mix in the cooled eggplant with the pan drippings.

Serve garnished with the sesame oil and sesame seeds.