Yogurt-Topped Eggplant

Instructions

1. 1

   Make the batter by simply mixing together all the ingredients. Set aside.

2. 2

   Whisk the yogurt with salt. Set aside.

3. 3

   Slice the eggplant into 0.5 cm wide slices.

4. 4

   Heat a pan on medium heat and oil it well. Dip the eggplant slices into the batter and add to the pan.

5. 5

   Pierce the slices with a fork. Flip them halfway and add ½ tbsp oil. Fry till golden brown. Remove from heat and arrange onto a plate.

6. 6

   Place 1 tbsp of the whisked yogurt on every slice.

7. 7

   For the garnish, heat 2 tbsp of oil on low heat and add cumin seeds. Allow them to start sizzling and then add turmeric powder. Remove from heat.

8. 8

   Drizzle this on top of the yogurt-topped slices.

9. 9

   Garnish with finely chopped coriander before serving.

10. 10

    Serve hot with chapati or flatbread.

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