- 2 small eggplants, quartered lengthwise
- 1/4 cup olive oil
- 1 tablespoon curry powder
- 3 tablespoons raisins
- 2 thin slices ginger
- 1/3 cup plain yogurt
- 2 tablespoons chopped pistachios
On foil-lined baking sheet, rub eggplant with oil and curry; season. Roast at 425 degrees until golden, 25 minutes. Soak raisins and ginger in 1 cup boiling water, 5 minutes. Strain; discard ginger. Transfer eggplant to platter. Stir drippings from baking sheet into yogurt. Top eggplant with yogurt, raisins and pistachios.