Zubereitung

1. 1

   Puree ginger and garlic in a food processor along with 1/4 cup of water.

2. 2

   Cut eggplant into 3/4 inch thick slices.Et a sieve over a bowl.

3. 3

   Heat 1/2 cup of oil in a deep frying pan over medium-high heat.When hot, cover the pan with eggplant slices in a single layer.Turn the eggplant slices when browned.

4. 4

   Remove the slices from the pan once you've browned both sides and place them in the sieve.

5. 5

   Add 1/2 cup of oil to the frying pan and heat it.Brown a second batch of eggplant slices. Continue until you've finished browning all eggplant slices.

6. 6

   Let the eggplant drain for an hour.

7. 7

   Heat 3 tablespoons of oil over medium heat.When hot, put in fennel seeds, kalonji or whole cumin).As soon as the fennel seeds turn a few shades darker (just a few seconds), put in the choppe dtomato, ginger-garlic mixture, coriander, turmeric, cayenne and alt.Sitr and cook for 5-6 minutes, mash the tomato with the back of a slotted spoon.Turn the heat up slightly and continue to stir and cook until the spice mixture resembles thick paste.

8. 8

   Place the fried eggplant slices into the mixture.Cook on medium-low heat for 5 minutes.Cover the pan, turn the heat to very low and cook another 5-10 minutes.Lift the eggplant out of the pan with a slotted spoon to serve.If you wish to serve it cold, you may store the dish with all its oil in the refrigerator.