Name: Vangyache Bharit
Yield: 4 servings
Ingredients: 1 medium eggplant (, slit in half. Place in an oiled, oven-safe pan, cut side down, and roast in a 400-degree oven for 25-30 minutes. (My mom would roast this directly on the open flame of the gas stove, but I use a toaster oven which is perfect for this. If a knife pierced through the center slides in easily, it is thoroughly cooked and ready. Remember, half-cooked eggplant will be bitter and tough and will turn you off this delightful vegetable forever, so don't take shortcuts here).); 1/4 cup shredded coconut ((I use pre-shredded coconut from Whole Foods because that's all I get here, but freshly grated coconut would be wonderful).); 1/4 cup soy yogurt ((it works beautifully in this dish as a replacement for regular yogurt)); 2 green chillies (, minced); 1/4 cup packed mint or coriander leaves (, thinly shredded); 1/2 medium onion (, finely minced); 1 tsp roasted cumin powder ((optional)); 1/4 tsp red chilli powder ((optional-- don't add if you don't like too much heat because there's already some from the green chillies)); Salt to taste