Ingredients
- 2 eggplants peeled and sliced length-ways
- 1 large brown onion slice in disks
- 6 garlic glove chopped
- 2 fresh long red chillies thinly sliced
- 2 tsp ground coriander
- 1 tsp white sugar
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1/2 tbsp white vinegar
- 5 large tomatoes sliced length-ways or 1 tin of tomatoes
- 125ml boiling water
Yogurt dressing
- 260g greek yogurt
- 1/2 clove of garlic chopped finely
Method
- Heat oil to 175c for deep frying.
- Fry eggplant in batches to avoid over crowding - flip eggplants to ensure even browning. Remove when gold brown. Leave to drain excess oil away.
- In a separate pan heat oil and fry onion, garlic and chilli.
- Reduce the heat once fragrant and add coriander, sugar, turmeric, chilli powder, vinegar and 1 tbsp of salt. Stir until combined.
- Place tomato slices over the spice mixture make one even layer. (Or if you're cheap, the same with the tin tomato).
- Place eggplant slices over the tomato again covering to make one even layer.
- Add the boiling water.
- Reduce heat to low and cover with a lid.
- Simmer for 10 minutes.
- Taste it! Add salt or chilli flakes if required.
Yogurt dressing
- Mix together garlic, yogurt, and a pinch of salt.
Serving
- Spoon the eggplant/tomato/everything onto a large platter or bowl.
- Drizzle with the yogurt dressing.
- Garnish with mint leafs.