Eggplant in yogurt sauce

Ingredients for 4 servings:

• 3 m.-large eggplant(s)
• 2 onions, finely chopped
• 4 cloves garlic, finely chopped
• 2 tsp ginger, finely chopped
• 1 tbsp coriander, ground
• 1 tsp cumin, ground
• ½ tsp turmeric
• ½ tsp chili powder
• 1 ½ tsp salt
• ½ tsp garam masala
• 1 tbsp sugar
• 250 ml yogurt
• Oil for frying (possibly clarified butter)

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

Wash the eggplants, slice them, sprinkle with salt, and let them stand for about 15 minutes. Then rinse them thoroughly and fry them in a pan with a little oil until golden brown. Let them cool, then roughly mash or finely chop them. Heat the clarified butter in a saucepan and fry the onions, ginger, and garlic until translucent. Then add all the ground spices and continue to fry for a while, stirring occasionally. Add the eggplants and season with salt. Cover and simmer for about 10 minutes, stirring occasionally. Season with salt and sugar if necessary. Remove from the heat and stir in the yogurt. Served with rice, it makes a complete main course.