This is a recipe from the cookbook "Favorite Indian Food" by Diane Seed. And boy it is sooooo good. I serve it with rice and salad and I always hope for leftovers. I spread the eggplants on a fresh baked roll for lunch the day after and after eating it I am a very happy person.
I love spices! And the tomatoes with the ginger and garlic make such a nice flavor on the eggplants.
[2] 1 1/3lb aubergines (eggplant)
14 oz canned tomatoes, often I use fresh chopped tomtaoes
1 pint (21/2 cups) plain yoghurt
Salt
Oil
1 big onion, sliced
8 cloves garlic, minced
~ 1 inch fresh root ginger, grated
1 teaspoon cayenne pepper
2 tbsp lemon juice
1/2 cup fresh coriander leaves (cilantro), chopped
Slice the eggplants into 3/4 inch thick rounds, sprinkle with salt and leave to 'purge'.
Heat 11/2 tbsp oil and gently fry the onion. Add 3/4 of garlic and the ginger and the tomatoes to the onion and cook until the tomatoes are slightly reduced. Stir in the cayenne pepper and salt to taste.
Rinse the eggplant slices and pat dry, then fry them in oil until browned on both sides. Drain on kitchen paper and arrange in one layer in a large ovenproof dish. Purée tomato sauce in a blender (I do not do that) and spread over the eggplant slices. Cover the dish and bake for 10-15 minutes in 350F oven.
Stir the remaining garlic, lemon juice and cilantro into the yogurt. Spoon over the eggplant just before serving. Or let everybody do that themselves.
