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This recipe was uploaded by petite_joan
After grilling and peeling the Aubergine, place them in a huge bowl. Mash it using the potato masher and set aside. In a medium temperature, heat pan with butter then add minced onions. Saute for a few minutes then sprinkle a little amount of turmeric, curry powder, paprika, salt and pepper. Add yogurt then fold it. Allow the yoghurt to acquire the flavor of the spices and onions. Turn the temperature into a low heat then add the mashed eggplant. Add in some olive oil until it generously covers the entire mixture. Turn off the heat then add the cream cheese and mash it. Fold it all together then put it in a jar or ramekin. This dip can be served hot or cold with flat breads, ciabatta, foccacia or even baguette.