EGGPLANT WITH YOGURT

 

° INGREDIENTS

  

• 2 cups full-fat yogurt preferably ¼ of it will be sour yogurt
• 1 ½ teaspoon crushed garlic
• ¾ cup neutral oil canola/sunflower/vegetable
• 3 eggplant sliced crosswise
• 3 red onion sliced in half rings
• 4 roma tomatoes sliced crosswise
• 5 green chilies, preferably bird's eye chili thinly diced
• 1 teaspoon salt (or to taste)
• 1 teaspoon turmeric powder
• ½ teaspoon red chili powder, preferably Kashmiri red chili powder
• 1 tablespoon pomegranate seeds (optional)
• 1 teaspoon dried mint (optional)
• ½ teaspoon red chili flakes (optional)

• INSTRUCTIONS

 

• Transfer yogurt to a flat serving dish and lightly whisk until it has an even consistency. Stir in 1 teaspoon of crushed garlic. Set aside.
• In a non-stick skillet, heat ½ cup of oil. When hot, lower heat to medium and fry the sliced eggplant until medium brown, roughly 1 - 2 minutes each side. Lower heat and add oil as needed. Once fried, pat fried eggplant with paper towels to absorb excess oil. Set aside.
• In a large non-stick saucepan, heat ¼ cup of oil. Add sliced onions and fry on low heat until translucent, about 7 – 10 minutes. Add remaining ½ teaspoon of crushed garlic and fry for a few seconds until fragrant.
• Add tomatoes, green chilies, salt, turmeric and red chili powder. Stir on medium heat until the tomatoes soften. Cover the saucepan and let it simmer on medium-low heat for 5 minutes.
• When the tomatoes release some water, add eggplant. Dial heat to very low, cover, and let it steam for 10 minutes.
• When ready, remove the saucepan from the stove. Layer the eggplant on top of the yogurt and top with the tomato-onion curry. Garnish with dried mint, red chili flakes and pomegranate seeds.

• NOTES

When preparing the onion-tomato base, Nur initially put the garlic before the onion. I hate the splutter and always prefer to add ginger or garlic after caramelizing the onions.  I also prefer to breakdown the tomatoes and stir them on high heat for about 10 minutes before dialing heat to low and adding the eggplant to steam.

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