SPICY EGGPLANT SPREAD

      Title: SPICY EGGPLANT SPREAD
  Categories: Dupree, Sauce, Grilling
       Yield: 6 Servings
  
  
         2 lb eggplant -- halved
         2 TB oil
         2 md onions -- 1/2-inch cubes
         2    garlic cloves -- finely
   :          chopped
         2 ts ground coriander seeds
         1 ts turmeric
         1 ts sugar
       1/4 c  yogurt
   :          Salt and pepper
   
   Preheat the oven to 400 degrees F. Place the eggplant, cut-side down,
   on a foil-lined baking sheet. Bake 30 to 45 minutes, or until soft.
   Remove from the oven and set aside to cool. Alternatively, you can
   grill the eggplant over hot coals. When cool enough to handle, peel
   and cut the pulp into large chunks. This can be done a day or two in
   advance and keptin the refrigerator. Heat the oil in a large saucepan
   over medium-high heat. Add the onion and cook 2 to 3 minutes. Then
   add the garlic and continue cooking until soft but not brown, about 2
   minutes. Add the eggplant, coriander, turmeric, and sugar. Cook until
   soft and well combined, about 5 to 10 minutes. Stir in the yogurt and
   season generously with salt and pepper. Serve hot, warm, or at room
   temperature.
   
   Yield: 2 to 2 1/2 cups
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