Ingredients
3 aubegines, sliced
2 red onions, sliced
3 tomatoes, sliced
1 tbsp tomato paste
2 cups yoghurt, full fat
1 green chilli, chopped
2 cloves garlic, minced
1 tsp turmeric
1 tsp chilli powder
1/2 tsp black pepper
Salt to taste
1 tbsp dried mint
30 ml oil
In a bowl add sliced aubergines and rub it with salt. Keep it aside for 30 minutes. This will absorb remove excess water. After 30 minutes, strain the water and pat dry.
1. Heat a pan and add oil. Add onions and sauté, chopped garlic, sliced tomatoes, tomato paste, chopped green chillies, red chilli powder, turmeric and crushed cloves, salt and mix them all together.
2. Add chopped garlic, sliced tomatoes, tomato paste, chopped green chillies, red chilli powder, turmeric and crushed cloves, salt and mix them all together. Pour a little water and mix them well.
3. Pour a little water and mix them well.
4. Take a pan and add some oil, enough to shallow fry the aubergines.
5. Take a flat dish and line it with a kitchen roll. Once you remove the aubergines from the pan, place them onto the paper. This will absorb excess oil.
To bake the aubergines
While frying is the traditional way, you can also bake the aubergines. For this you will need to brush the aubergine generously with oil, add garlic cloves and bake until soft and golden. For about 15 to 20 minutes at 180C.
Note: Allow the aubergine to cool down for a while and make sure all the excess oil is released otherwise the dish will be too greasy. Aubergine absord oil while they are hot and begin releasing the oil as they begin to cool down.
To plate
Spread yoghurt on a plate, place the fried aubergines on top of it. Cover it with the tomato paste and top it up with a spoonful of yoghurt. Sprinkle dried mint powder and red chilli powder on it.
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