Indian fried eggplant with yogurt

Ingredients for 4 servings:

• 200 g yogurt
• Salt
• 1 large eggplant(s) , large
• 1 tsp cumin
• 6 small chili peppers, dried
• Oil, for frying
• 3 tbsp oil
• 3 red chili peppers, dried
• ½ tsp black cumin
• ½ tsp black mustard seeds
• ½ tsp fenugreek (fenugrek)
• Coriander leaves, chopped,
• 1 chili pepper(s), green, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Slice the eggplant, season with salt, and fry in oil, then keep warm. Mix the yogurt with a little water and salt. In a small pan, lightly sauté the cumin and chilies in oil for 1-2 minutes. Arrange the eggplant on a plate, drizzle with the spiced oil, and add a little of the stirred yogurt. The baghaar is just another spiced oil, but with a much more intense flavor. Heat the oil for this as well, but not too hot, and sauté the spices for 1-2 minutes. Sprinkle the chopped coriander leaves and fresh green chili over the dish at the end. If you have made baghaar, sprinkle it over the fried eggplant before the yogurt. It goes well with naan bread or rotis; parathas are also good.