1 quart plain yogurt
3/4 cup of water
2-3 cups mashed or finely chopped cooked eggplant (roasted, baked, grilled, sautéed, or etc.)
2-3 teaspoons finely minced garlic, mashed to a paste
2-3 finely chopped fresh mint or cilantro
Stir in 3/4 cup of water into the yogurt. Stir in eggplant, garlic and mint or cilantro. Serve immediately or chill first. Serve as a side dish, or use as a topping for grilled foods, as a dip with bread, or a dressing for cooked vegetables, rice, etc. Makes 6-8 servings.
source: From Asparagus to Zucchini