Heat olive oil and fry few eggplant roundels till golden brown on both sides. Drain and keep aside for the garnishing.
Now add the butter in the same pan and saute the onion, ginger, garlic and chilies till they turn translucent.
Add the remaining eggplants and stir fry for 2-3 minutes. Add the mint, stock cube and 1 & 1/2 cups water. Adjust the consistency accordingly.
Pressure cook for 2-3 whistles. Let it cool down before you blend along with the yoghurt to a smooth consistency.
Just before serving, heat through and garnish with the fried eggplants, mint, red chilli flakes and a drizzle of some olive oil.
Note - If you are using stock cube, do check before adding salt.
