-
1
To prepare the eggplant: Pour 3 quarts of water into a very large bowl or large pan.
-
2
Add the salt and stir well.
-
3
Trim the eggplants, slicing off the very top and bottom, and then peel them.
-
4
Cut them, crosswise, into about 5 slices each.
-
5
Each slice should be about 1 1/4 to 1 1/2 inches thick.
-
6
Put the slices into the salty water as you cut them.
-
7
The slices will float.
-
8
Upturn a plate on top of the slices and balance a weight (such as a clean glass jar filled with water) on top of the plate.
-
9
Set aside for 3 to 10 hours.
-
10
Remove the slices from the water and pat them dry.
-
11
Pour about enough oil into a large pan to come to a depth of 3/4 inches, and set over medium heat.
-
12
Allow time for the oil to get very hot, then put in as many eggplant slices as the pan will hold in a single layer and fry for 3 to 4 minutes on each side, or until reddish-gold.
-
13
Remove to a large plate or tray lined with a double thickness of paper towels.
-
14
Fry all the eggplant slices this way, adding more oil, if needed, and using as many plates or trays as you see fit.
-
15
I like to change the paper towels at least once.
-
16
I also pat the tops of the slices with more paper towel.
-
17
The eggplants may now be set aside for 3 to 4 hours, if desired.
-
18
To make the Tomato-chickpea sauce: Either use 3 tablespoons from the frying oil or, if you prefer, fresh oil, and pour it into a large, lidded pan.
-
19
Set the pan over medium-high heat, and, when the oil is very hot, put in the chiles and mustard seeds.
-
20
As soon as the mustard seeds begin to pop, a matter of seconds, add the garlic.
-
21
Stir quickly once, then put in the tomatoes, curry leaves, chickpeas, salt, cumin, coriander, and turmeric.
-
22
Stir and bring to a simmer.
-
23
Cover, reduce the heat to low, and simmer gently for 20 minutes.
-
24
Remove the chiles before serving.
-
25
To make the yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork or small whisk until smooth.
-
26
Stir in the salt and cumin.
-
27
Cover and refrigerate, if not using within 2 hours.
-
28
To make the tamarind chutney: Combine the tamarind paste, sugar, salt, and cumin in a small cup.
-
29
Mix well.
-
30
Cover and refrigerate, if not using within 2 hours.
-
31
To prepare the dish: When ready to serve, preheat the oven to 325 degrees F. Spread out the eggplant slices in a single layer on a baking tray and dust very lightly with salt and black pepper.
-
32
Place in the oven and heat through, about 15 minutes.
-
33
If oil accumulates at the bottom of the tray, pour it out.
-
34
Heat the tomato-chickpea sauce.
-
35
Arrange the eggplant slices on a very large platter in a single layer.
-
36
Pour a small ladleful of the tomato-chickpea sauce on top of each slice.
-
37
Center 2 tablespoons of the yogurt sauce on top of the tomato-chickpea sauce and then put a generous dot of the tamarind chutney on top of the yogurt.
-
38
Garnish with mint leaves.
