Eggplant is incredibly versatile. We can use it in a variety of recipes as it provides a unique flavor and is easy to prepare. In this recipe, I use turmeric, chili, and yogurt. I serve it with ‘tarka’ prepared with garlic, cumin seeds, and curry leaves.

Ingredients:

• 1 large eggplant, sliced thinly
• 1 teaspoon turmeric powder
• ½ teaspoon red chili powder
• 2 tablespoons olive oil, plus more for ‘tarka’
• Preparing yogurt:
• 1 cup whole milk yogurt
• 1 tablespoon honey
• Salt as needed

Preparing ‘tarka’

• 1 teaspoon cumin seeds
• 2-3 garlic cloves, thinly sliced
• 2 whole chili flakes
• 3-4 curry leaves (‘kari patta’)

For garnishing:

• 2 tablespoons fresh coriander, finely chopped
• 1 tablespoon fresh mint leaves, finely chopped
• 2-3 fresh green chili, finely chopped
• ½ red onion, finely chopped
• ½ cup pomegranate seeds

Method:

In a bowl, mix together olive oil, turmeric, red chili, and salt. Coat each eggplant all over.

Heat a heavy skillet over medium heat. Fry eggplants slices in batches for about 4-5 minutes on each side.

In a bowl mix together yogurt, honey, and salt. Then pour the yogurt mix over the eggplants.

Heat 1 tablespoon oil in a pan over high heat. Add garlic, whole chili flakes, cumin seeds, and curry leaves. When it turns golden brown, pour carefully over the yogurt mix and eggplants. Then scatter on top the coriander, mint, green chili, onions, and pomegranate seeds.