1 small to medium eggplant
1 tablespoons mustard oil
1 Spring onions onion (very finely chopped)
1 tomato (very finely chopped)
1 green chilies (very finely chopped, optional)
2 cloves of garlic (very finely chopped)
2 stems of coriander (chopped)
Salt (to taste)
1/2 lime; juiced
250g Greek yogurt
Roast cumin for garnish or Garnish with coriander
Roast the aubergine in the oven for 30 minutes at 180C (COMPLETE THIS STEP BEFORE WE START)
Peel off the skin and remove the stem, and chop the aubergine place in a bowl and add to the yogurt.
Place the yogurt into a bowl and whisk well.
Use a teaspoon of English Mustard in 1 tablespoons of olive oil instead of mustard oil
Add the lime juice and mix well.
Cover the bowl with and chill in the refrigerator for roughly 30 minutes
serves 2 to 3