1 1/2 pounds eggplant
1 large tomato, finely chopped
1/3 cup finely chopped scallions
1 1/4 cups plain yogurt
1/4 cup sour cream
Coarse salt, to taste
3 Tablespoons vegetable oil
1 Tablespoon grated ginger
1/2 teaspoon, to taste, cayenne pepper
1/3 cup finely chopped fresh coriander
1 1/2 teaspoons roasted cumin seeds, crushed
Paprika for garnish
Roast eggplant on open flame, on a gas burner, grill, or under an electric broiler, until thoroughly charred, turning as needed. Remove and cool, then peel and chop pulp coarsely. pat the pulp dry with a paper towel and place in bowl. Add tomatoes and scallions, and toss to mix.
Blend yogurt, sour cream and salt. Heat oil in a large frying pan until hot. Add ginger and cayenne pepper and let sizzle fro 10 seconds. Add eggplant mixture. Fry until lightly browned and drier. turn off heat. Stir in coriander and half the
cumin. Cool. Add to yogurt. Mix well. Serve sprinkled with cumin and paprika.