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1
Puree ginger and garlic in a food processor along with 1/4 cup of water.
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2
Cut eggplant into 3/4 inch thick slices.
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3
Et a sieve over a bowl.
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4
Heat 1/2 cup of oil in a deep frying pan over medium-high heat.
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5
When hot, cover the pan with eggplant slices in a single layer.
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6
Turn the eggplant slices when browned.
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7
Remove the slices from the pan once you've browned both sides and place them in the sieve.
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8
Add 1/2 cup of oil to the frying pan and heat it.
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9
Brown a second batch of eggplant slices. Continue until you've finished browning all eggplant slices.
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10
Let the eggplant drain for an hour.
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11
Heat 3 tablespoons of oil over medium heat.
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12
When hot, put in fennel seeds, kalonji or whole cumin).
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13
As soon as the fennel seeds turn a few shades darker (just a few seconds), put in the choppe dtomato, ginger-garlic mixture, coriander, turmeric, cayenne and alt.
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14
Sitr and cook for 5-6 minutes, mash the tomato with the back of a slotted spoon.
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15
Turn the heat up slightly and continue to stir and cook until the spice mixture resembles thick paste.
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16
Place the fried eggplant slices into the mixture.
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17
Cook on medium-low heat for 5 minutes.
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18
Cover the pan, turn the heat to very low and cook another 5-10 minutes.
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19
Lift the eggplant out of the pan with a slotted spoon to serve.
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20
If you wish to serve it cold, you may store the dish with all its oil in the refrigerator.
