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1
Hang yogurt in a muslin cloth over the sink and let the whey (water) drip out for about 2 hours.
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2
Transfer the thickened yogurt to a bowl and add lemon juice, garlic, 1/2 teaspoon salt and half of the cilantro.
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3
Mix thoroughly and set aside.
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4
Salt eggplant slices with 1 1/2 teaspoons salt and let drain for about 30 to 45 minutes.
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5
Pat dry.
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6
Heat oil in a 10-inch skillet (about 1/4 inch deep) and fry eggplant over medium to high heat until golden brown, about 3 to 4 minutes on each side.
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7
Remove and let drain on paper towels.
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8
Set aside.
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9
Heat 1 tablespoon oil in a 4-quart saucepan.
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10
When hot, add ginger and garlic and saute for 20 seconds.
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11
Add chopped onion and saute over medium heat until soft, about 6 to 8 minutes.
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12
Add paprika, 1 teaspoon salt and tomatoes; simmer for 30 to 40 minutes, or until the sauce becomes thick and is the consistency of ketchup.
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13
Place eggplant slices in a deep baking tray in a single layer.
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14
Generously brush the top of each eggplant slice with the tomato sauce.
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15
Mix together cumin, black salt, mango powder and chile flakes, and sprinkle on top of the eggplant slices.
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16
Seal the tray tight with aluminum foil.
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17
Bake in a preheated oven for 20 minutes at 275 degrees F.
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18
Serve with a dollop of thickened yogurt sauce and a sprinkle of the remaining chopped cilantro on each slice.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
