1 eggplant
1 c. sour cream
1 tbsp. butter
1/4 tsp. chili powder
1/2 tsp. garlic salt

Cut eggplant into 1/2 inch cubes and saute in melted butter until soft and golden brown. Remove from heat. Add chili powder and garlic salt to sour cream and pour over eggplant. Mix well and chill before serving with rice and curried chicken.