Recipe courtesy of Ajanta
Episode: Bay Area
Print
Total:
1 hr 5 min
Prep:
25 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 2 cups plain yogurt
  • 2 tablespoons lemon juice
  • 10 medium cloves garlic, peeled and finely minced
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro leaves, divided
  • 2 large globe eggplants, cut into 3/4-inch-thick slices
  • 1 1/2 teaspoons salt
  • Oil for pan frying
  • 1 tablespoon oil
  • 1-inch piece ginger, peeled and chopped
  • 6 to 8 cloves garlic, peeled and chopped
  • 1/2 medium onion, peeled and chopped
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 4 medium tomatoes, coarsely chopped and pureed in a food processor
  • 1 1/2 teaspoons toasted powdered cumin seeds
  • 1 1/2 teaspoons black salt powder
  • 1 1/2 teaspoons mango powder
  • 1 1/2 teaspoons chile flakes

Directions

Special equipment: Muslin cloth

Hang yogurt in a muslin cloth over the sink and let the whey (water) drip out for about 2 hours. Transfer the thickened yogurt to a bowl and add lemon juice, garlic, 1/2 teaspoon salt and half of the cilantro. Mix thoroughly and set aside. Salt eggplant slices with 1 1/2 teaspoons salt and let drain for about 30 to 45 minutes. Pat dry.

Heat oil in a 10-inch skillet (about 1/4 inch deep) and fry eggplant over medium to high heat until golden brown, about 3 to 4 minutes on each side. Remove and let drain on paper towels. Set aside.

Heat 1 tablespoon oil in a 4-quart saucepan. When hot, add ginger and garlic and saute for 20 seconds. Add chopped onion and saute over medium heat until soft, about 6 to 8 minutes. Add paprika, 1 teaspoon salt and tomatoes; simmer for 30 to 40 minutes, or until the sauce becomes thick and is the consistency of ketchup.

Place eggplant slices in a deep baking tray in a single layer. Generously brush the top of each eggplant slice with the tomato sauce. Mix together cumin, black salt, mango powder and chile flakes, and sprinkle on top of the eggplant slices. Seal the tray tight with aluminum foil. Bake in a preheated oven for 20 minutes at 275 degrees F.

Serve with a dollop of thickened yogurt sauce and a sprinkle of the remaining chopped cilantro on each slice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Pizza Masters

9:30am | 8:30c

Chuck's Eat the Street

10:30am | 9:30c

Chuck's Eat the Street

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Kings

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Kings

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here