Bengali-Style Aubergine Cooked in Yogurt

Recipe courtesy Anjum Anand
TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 3 to 4 servings
LEVEL: Easy

ingredients

  • 14 ounces small Japanese-style aubergines ( eggplants), thinly sliced into rounds
  • Good pinch ground turmeric
  • Kosher salt
  • 1/2 teaspoon red chile powder
  • 2 tablespoons vegetable oil
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Directions

Dust the aubergine slices with the turmeric, salt, and 1/4 teaspoon red chile powder.

Heat the oil in a large, nonstick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set the fried aubergine aside.

In a bowl, beat 3/4 of the yogurt with the sugar, salt, and the remaining red chile powder. Pour the mixture into a small saucepan and heat gently, stirring often to prevent the sauce from splitting or breaking, for about 5 minutes.

Stir in the ground cumin and the fried aubergine slices. Heat gently and stir to combine.

Stir in the remaining yogurt, check and adjust the seasonings, as necessary and garnish with the fresh chopped cilantro.

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  • on January 21, 2012

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    If I saw this on a menu at a restaurant I would probably be afraid to try it but seeing it on TV made it sound so yummy that I made it and it immediately became a favorite! Really delicious!
    There are only two of us so I fry all the eggplants and then freeze them in 3 or 4 containers. When we want to serve the dish I thaw the eggplants and then make the sauce for that quantity. (Remember to add a bit of yogurt off-heat to smooth the broken sauce. We serve with chicken tikka and rice. 30 minutes to dinner!

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  • on December 22, 2011

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    hi i tried this recipe, though the taste was great the curd split :( how do i make sure it doesn't split???

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