Begun Kalia - Colorful Eggplant

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45 minutes Prep: 15 minutes Cook: 30 minutes

1385 calories per serving view nutrition facts

Ingredients

2	pounds	eggplants	small, italian
4	cups	vegetable oil	or ghee for frying
2	tablespoons	vegetable oil	or ghee
6	each	cloves
6	whole	cardamom pods	crushed
2	inch	cinnamon	crushed
1	teaspoon	turmeric
1	teaspoon	cayenne pepper
1	cup	yogurt
1	teaspoon	salt	or to taste

Directions

Cut each eggplant lengthwise into 4 equal pieces.

Heat oil or ghee in a pan and fry eggplant pieces until brown and tender.

Drain on paper towels.

In another pan, heat the 2 Tblsp. oil or ghee. Add cloves, cardamon, cinnamon.

Fry for 1/2 minute. Add turmeric, cayenne, yogurt and salt.

Reduce heat and simmer for 2-3 minutes.

Add fried eggplants, spooning yogurt mixture over eggplant.

Remove from heat.

Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a side dish.

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