Baingan Bharta, Baingan Bharta, Roasted Eggplant Caviar

Ingredients:

• 2 large eggplant
• 2 tbsp liquid peanut oil, plus a little extra for the eggplant
• 1 medium onion, finely diced
• 4 cloves garlic, crushed
• 1 small serrano pepper, seeded and finely chopped
• 1/4 cup fresh cilantro leaves with soft stems, finely chopped, plus more leaves for garnish
• 1/4 tsp ground turmeric
• 1/4 tsp ground cumin, plus extra for sprinkling
• 2 cups Greek yogurt, beaten until smooth

Preparation:

1. Preheat oven to 260°C.
   
   Line a baking sheet with foil. Make 3 slits evenly spaced from one end to the other on each eggplant. Lightly brush the eggplants with peanut oil, place them on the baking sheet, and bake until tender, about 45 minutes, rotating the baking sheet once and turning the eggplants over. Remove from the oven and let cool.
2. Peel the cooled eggplants. Chop the flesh until it's relatively smooth, but not pasty.
3. Heat the peanut oil in a large skillet over medium-high heat. Add the onion and cook until golden. Add the eggplant pulp, garlic, pepper, and cilantro. Cook for 2 minutes. If the mixture starts to burn, add a little water. Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook for another 5 minutes.
4. Turn off the heat. Add the yogurt to the mixture and stir. Taste for salt, garnish with cilantro leaves, and sprinkle with ground cumin. Serve the salad warm or slightly chilled.