Sort ingredients
pincottk
QR Code
Listen
Pdf
In a large saucepan, heat enough oil for deep-frying to 170°C on an oil thermometer.
Gently add the eggplant (without overcrowding) and fry, flipping the pieces over occasionally, until they are golden on both sides and soft all the way through. Set aside in a colander placed over a bowl to catch the excess oil and repeat with the remaining eggplant.
Heat the extra oil in a large frying pan over high heat and fry the onion, garlic and fresh chilli, stirring constantly, for 2 minutes, or until fragrant.
Reduce the heat to low and add the coriander, sugar, turmeric, chilli powder, vinegar and salt, stirring for 2 minutes, for the flavours to combine.
Arrange the tomato over this base to cover, then add the boiling water.
Gently layer the eggplant on top with tongs and increase the heat to high. Bring to the boil, then reduce the heat to low, cover with a lid and simmer for 10 minutes.
Meanwhile, to make the yoghurt dressing, mix the yoghurt, garlic and salt in a bowl to combine well.
Spread half the yoghurt dressing over a large serving platter then, using a flat spoon, gently lift the eggplant and arrange it over the yoghurt, without overlapping.
Spoon the onion and tomato sauce over the eggplant and decoratively dollop or spread the remaining yoghurt dressing on top.
Garnish with mint and chilli powder to taste, and serve hot.