So I’m back to making yet another eggplant recipe. What can I say, I love the vegetable. I actually got this recipe from a cousin’s family in California, where we used to live. I was skeptical when I first looked at this unusual dish, but once I tasted it I kept going back for more. Since it is Eid-ul-Adha, many of you must have gotten your share of meat from friends and family. This is the perfect recipe to go with your Eid biryani or pulao. Try serving it instead of your regular raita, it’ll wow your guests for sure.
About 7 years ago, right before Eid-ul-adha, I was visiting my family and I made them this eggplant dish for the very first time, and everyone loved it. So when eid came around a couple of weeks later, my dad asked me to make this to go along with the meat dishes we were serving our guests. The medley of tangy cold yogurt, subtle spices, and soft eggplant works so well, it made perfect sense to serve it alongside the spicy main dishes.
Although I’ve fried the eggplant here, you could bake or broil it also. You can make this for up to two days before your event, and serve it right when you’re going to eat.
Here’s how the Eggplant in Yogurt is made :
1. Heat enough oil to deep fry the eggplant.
2. Chop one large eggplant (about 4 cups) into cubes.
3. Fry the eggplant in batches, making sure you do not over-crowd the pan. Fry each batch for 5 minutes, turning it over once, after two minutes. Drain the eggplant on paper towels.
4. Whisk 1 cup of yogurt with a squeeze of lemon juice and 1/4 cup of water. Add 1 clove grated garlic, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp cumin powder, 1/4 tsp coriander powder. Whisk well.
5. Layer the eggplant in a serving dish. Pour the yogurt over the eggplant.
6. In a small pan, heat 2 tbsp of oil. Add 1/2 tsp cumin seeds, 8 curry leaves, and 2 whole dried red chillies. Turn off flame when the cumin starts to splutter. Add the oil and spices over the yogurt. Refrigerate for at least an hour, and serve cold. 
