Ingredients

The following ingredients have 4 Servings
  • 4 slender Eggplant (about 8 oz.)
  • salt
  • 8 tomatoes
  • 4 Red onions
  • 3 garlic cloves
  • 0.5 tsp Chili powder
  • 1 tsp ground ginger
  • 1 tsp Turmeric
  • 4 Tbsps vegetable oil
  • 1 tsp Coriander
  • 2 tsps brown Mustard seed
  • 1 stalk cinnamon
  • 1 tsp Cumin
  • 1.75 cups Vegetable broth
  • 5 sprigs mint
  • 11 ozs Yogurt (low-fat)
  • peppers
  • Red wine vinegar

Instruction

  • Rinse eggplant, wipe dry, trim and cut in half lengthwise. Rub cut surfaces lightly with salt and leave for 15 minutes.
  • Meanwhile, rinse the tomatoes, cut into quarters, remove the stems, and remove the seeds. Coarsely chop the flesh. Peel the onions and cut into 1/2 inch cubes. Peel and chop garlic.
  • Mix chili powder, ginger and turmeric in a small bowl.
  • Heat 2 tablespoons oil in a heavy skillet. Pat eggplant dry and fry in hot oil 1 minute, then turn to cook and take out of skillet after 30 seconds.
  • Heat the remaining oil. Add coriander, mustard seeds, cumin and cinnamon stick and fry briefly.
  • Add onions and garlic and cook 2 minutes, stirring.
  • Add tomatoes and mixed spices from the bowl and sauté 1 minute.
  • Pour broth into the skillet, put in eggplant again, cover and simmer over medium heat for 20 minutes.
  • Rinse mint, shake dry, pluck leaves and chop finely. Mix with yogurt and season with some salt and pepper. Transfer eggplant from the skillet onto a plate. Season the sauce with salt, pepper and a little vinegar and pour over the eggplant. Serve with mint yogurt.