Curried Eggplant Dip Recipe

In a small non-stick skillet combine the eggplant, water and lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium and cook covered about 10 minutes or until eggplant is soft and liquid is absorbed. Remove from heat ant cool.

In a food processor or blender combine cooled eggplant, yogurt, garlic, curry powder, ginger and cumin. Process until well blended. Transfer to a bowl. Stir in chopped fresh coriander or parsley, if desired.