Afghani Baingan / Aubergine

Whisk the yogurt with salt, garlic and green chillies. Refrigerate for at least 4 hours.

Slice eggplants into thin slices (about 1/6 inch thick) and leave in salt water for 5 minutes.

Drain. And deep fry.

Saute onion paste with a pinch of turmeric.

Add the fried egg plants and smush them together.

Just before serving, heat the egg plant mixture. And once transfered to the serving bowl, pour over the cold yogurt mixture.

Serve with chappathis. Or any of the breads (nan, roti, phulka).

Lick fingers.