- 4 elongated slender eggplants (about 250 grams)
- 8 Tomatoes (500 grams)
- 4 Red onions
- 3 Garlic cloves
- ½ teaspoon Chili powder
- 1 teaspoon ground Ginger root
- 1 teaspoon Turmeric
- 4 tablespoons Vegetable oil
- 1 teaspoon Coriander seeds
- 2 teaspoons brown Mustard seeds
- 1 stalk Cinnamon
- 1 teaspoon Cumin seeds
- 1 ¾ cups Vegetable broth
- 5 sprigs Mint
- 11 ounces Yogurt (low-fat)
- Red wine vinegar
Rinse eggplant, wipe dry, trim and cut in half lengthwise. Rub cut surfaces lightly with salt and leave for 15 minutes.
Meanwhile, rinse the tomatoes, cut into quarters, remove the stems and remove the seeds. Coarsely chop the flesh. Peel the onions and cut into 1 cm (approximately 1/2 inch) cubes. Peel and chop garlic.
Mix chili powder, ginger and turmeric in a small bowl.
Heat 2 tablespoons oil in a heavy skillet. Pat eggplant dry and fry in hot oil 1 minute, then turn to cook and take out of skillet after 30 seconds.
Heat the remaining oil. Add coriander, mustard seeds, cumin and cinnamon stick and fry briefly.
Add onions and garlic and cook 2 minutes, stirring.
Add tomatoes and mixed spices from the bowl and sauté 1 minute.
Pour broth into the skillet, put in eggplant again, cover and simmer over medium heat for 20 minutes.
Rinse mint, shake dry, pluck leaves and chop finely. Mix with yogurt and season with some salt and pepper. Transfer eggplant from the skillet onto a plate. Season the sauce with salt, pepper and a little vinegar and pour over the eggplant. Serve with mint yogurt.