Begun Kalia - Colorful Eggplant

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 ½ minute. Add turmeric, cayenne, yogurt and salt.

Reduce heat and simmer for 2 to 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.