1 1/4 lbs eggplant
1 1/4 t salt
Trim the very ends of the eggplant and cut it crosswise into 1-in thick slices. Put the slices in a single layer in a large platter or lasagna-type dis. Sprinkle the salt over both sides, rubbing it in well. Set aside for 1 hour.
1/4 c peanut or canola oil
1 med onion, very finely chopped
3 garlic cloves, peeled and very finely chopped
8 plum tomatoes from a can, finely chopped, plus 1/4 c of the can liquid
1 1/4 t salt
3 T chopped fresh mint leaves
1 t ground cumin
1/2 t ground coriander
1/4 t cayenne
Freshly ground black pepper
Make the tomato sauce. Put the oil in a large, nonstick frying pan and set over medium-high heat. When hot, put in the onion. Stir and fry for 2 to 3 minutes, or until the onion pieces begin to brown at the edges. Put in the garlic. Stir for a few seconds. Now put in the tomatoes and their liquid as well as all the remaining ingredients for the tomato sauce. Stir to mix. Cover, turn the heat to low, and cook gently for 10 minutes. Set aside in a warm place.
1/2 cup plain yogurt
Put the yogurt in a small bowl and beat lightly with a fork.
More peanut/canola oil
Just before you sit down to eat, put oil to a depth of 2 to 3 inches for deep-frying in a wok or deep-fryer and set over medium heat. Take the eggplant slices from the platter and dry them off well with paper towels. When the oil is hot, drop in as many slices as the utensil will hold easily and fry, turning now and then, for 6 to 7 minutes, or until both sides are a medium brown color. Drain well on paper towels. Do a second batch, if needed.
To serve, arrange the eggplant slices in a single layer on a large platter. Top each slice with a dollop of the tomato sauce and then with a tablespoon of the yogurt. Garnish with mint sprigs or leaves.
Serves: 3-4
Source: from Madhur Jaffrey's World Vegetarian
Prepared by: Stacey for the February 2008 meeting.