GloooRecipes

Parwana Eggplant

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

    1. Heat oil to 175c for deep frying.
    2. Fry eggplant in batches to avoid over crowding - flip eggplants to ensure even browning. Remove when gold brown. Leave to drain excess oil away.
    3. In a separate pan heat oil and fry onion, garlic and chilli.
    4. Reduce the heat once fragrant and add coriander, sugar, turmeric, chilli powder, vinegar and 1 tbsp of salt. Stir until combined.
    5. Place tomato slices over the spice mixture make one even layer. (Or if you're cheap, the same with the tin tomato).
    6. Place eggplant slices over the tomato again covering to make one even layer.
    7. Add the boiling water.
    8. Reduce heat to low and cover with a lid.
    9. Simmer for 10 minutes.
    10. Taste it! Add salt or chilli flakes if required.

    Yogurt dressing
    1. Mix together garlic, yogurt, and a pinch of salt.

    Serving

    1. Spoon the eggplant/tomato/everything onto a large platter or bowl.
    2. Drizzle with the yogurt dressing.
    3. Garnish with mint leafs.