Cut off the ends of eggplant and thinly slice. salt the slices and set them in a colander to drain for 20 minutes. Dry with paper towels before using. Sprinkle some of turmeric over the top of eggplants and keep remaining of turmeric for next step.
In a sauce pan heat the oil over medium heat and cook eggplants until soft and golden brown. Set aside.
Now heat the oil and add all spices, ginger and garlic paste. Fry for 1 minute.
Add diced onion and cook over medium heat until soft (for 5 minutes).
Add tomato paste and stir in for 1-2 minutes.
Then, return the fried eggplants to the pot and gently mix with the sauce.
Continue cooking on low flame for 10 minutes. Serve this beautiful dish with flat bread.
Ingredients
