Dahi Baingan (Indian eggplant and yogurt)

Step 1/3

• 1 eggplants
• ½ tsp ground turmeric
• 1 tbsp vegetable oil
• salt

• baking sheet
• parchment paper
• oven
• knife
• cutting board

Preheat oven to 220°C/425°F (upper/lower heat). Slice eggplants into approx. 0.7 cm/0.3 in. thick rounds, season lightly with salt, and let sit for approx. 5–10 min. Pat dry afterwards. Toss with turmeric and part of the oil, then spread on baking sheet lined with parchment paper. Add to the preheated oven and roast for approx. 25 min. until golden brown and soft.

Step 2/3

• ½ onion
• 1 cloves garlic
• 5 g ginger
• ½ green chili
• 2 tbsp vegetable oil
• ½ tsp mustard seed
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 tsp garam masala
• ½ tsp chili powder

• grater
• frying pan
• spatula

Meanwhile, for the Tadka, roughly dice onion, finely chop garlic, finely grate ginger, and cut green chili into thin rings. Heat remaining oil in a large pan. Add mustard seeds and cumin and toast until fragrant and the mustard seeds start to pop. Add onion and sauté for approx. 2–3 min. until translucent. Stir in garlic, ginger, and chili, frying for approx. 1 min. Add ground coriander, garam masala, and chili powder, roasting for approx. 2 min. Set aside about ¼ of the Tadka for garnish.

Step 3/3

• 200 g yogurt
• ½ tsp corn starch
• 5 g mint

• bowl
• whisk

For the yogurt sauce, stir yogurt with cornstarch until smooth. Reduce pan heat and gradually add yogurt to Tadka while stirring constantly. Warm gently, avoiding boiling. If necessary, stir in some water until a creamy sauce forms. Season with salt. To serve, gently fold roasted eggplants into the yogurt sauce. Garnish with remaining Tadka and fresh mint. Serve with basmati rice or naan bread.

Enjoy your meal!