Afghani Baingan

Ingredients
500 Grams               Aubergine / Eggplant / Brinjal / Baingan
200 Grams               Curd / Yogurt
10                           Garlic cloves
3                             Green Chillies
1                             Big onion, ground to paste
1⁄2 Teaspoon          Turmeric powder
Salt to taste
Oil for frying

Method

    1    Whisk the yogurt with salt, garlic and green chillies. Refrigerate for at least 4 hours.
    2    Slice eggplants into thin slices (about 1/6 inch thick) and leave in salt water for 5 minutes.
    3    Drain. And deep fry.
    4    Saute onion paste with a pinch of turmeric.
    5    Add the fried egg plants and smush them together.
    6    Just before serving, heat the egg plant mixture. And once transfered to the serving bowl, pour over the cold yogurt mixture.
    7    Serve with chappathis. Or any of the breads (nan, roti, phulka).