Braised eggplant with yoghurt dressing

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

Eggplant

sunflower oil for deep-frying, plus 125 ml (½ cup) extra

2 eggplants (aubergine), peeled and sliced into 4 lengthways

1 large brown onion, sliced into semi-circles

6 garlic cloves, coarsely chopped

2 fresh long red chillies, thinly sliced

2 tsp ground coriander

1 tsp white sugar

1 tsp ground turmeric

1 tsp chilli powder

½ tbsp white vinegar

5 large tomatoes, sliced (can replace with 800g tinned)

125 ml (½ cup) boiling water

Rice

80g mung beans (1/2 cup)

200g basmati rice (1 cup)

1 medium brown onion, finely diced

80g sultanas

500g water

2 teaspoons cumin seeds

Yoghurt

2 cups yoghurt

1 garlic clove

Mint (optional)

Pomegrante (optional)

Pinch of salt

Directions

1. In a large saucepan, heat enough oil for deep-frying to 170°C (325°F) on an oil thermometer.

2. Gently add the eggplant without overcrowding and fry, flipping the pieces over occasionally, until they are golden on both sides and soft all the way through. Set aside in a colander placed over a bowl to catch the excess oil and repeat with the remaining eggplant.

3. Heat the extra oil in a large frying pan over high heat and fry the onion, garlic and fresh chilli, stirring constantly, for 2 minutes, or until fragrant. Reduce the heat to low and add the coriander, sugar, turmeric, chilli powder, vinegar and 1 tablespoon salt, stirring for 2 minutes, for the flavours to combine.

4. Arrange the tomato over this base to cover, then add the boiling water. Gently layer the eggplant on top with tongs and increase the heat to high. Bring to the boil, then reduce the heat to low, cover with a lid and simmer for 10 minutes.

5. Meanwhile, to make the yoghurt dressing, mix the yoghurt, garlic and ½ teaspoon salt in a bowl to combine well.

6. Spread half the yoghurt dressing over a large serving platter then, using a flat spoon, gently lift the eggplant and arrange it over the yoghurt, without overlapping. Spoon the onion and tomato sauce over the eggplant and decoratively dollop or spread the remaining yoghurt dressing on top. Garnish with mint and chilli powder to taste, and serve hot.

Notes

Can dice and saute eggplant (rather than fry) to speed up process.