Sunday, May 22, 2011

Indian eggplant with tomato sauce and yogurt

Cut the eggplant into 5mm thick slices. Sprinkle with salt and leave for about 30 minutes draw water. Pat dry. In a deep pot heat about 3 inches high, the oil and fry the slices in portions, crispy brown. Drain on paper towels. Cut the tomatoes into quarters, remove seeds and chop coarsely.
Chili, ginger, garlic and onion finely. 1 tablespoon oil in a frying pan and fry the onion until golden brown. Now add half the garlic, ginger and chili and all and fry briefly. Stir in diced tomatoes, season with salt, pepper and garam masala and cook plump leave. Coarse puree. Preheat oven to 150 degrees.

The eggplant Place on a baking paper sheet, and spread on each slice 1 tablespoon of the sauce. Bake for 10 minutes. Stir the yogurt sauce for the remaining garlic with chopped watercress, lemon juice and yogurt smooth. Place the eggplant on a serving platter, drizzle with a bit of yogurt sauce and serve immediately.

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