Step 1

EGGPLANTS: Slice the eggplants into ½ inch thick slices. Sprinkle with 2 teaspoons salt and allow the eggplant to sit for 45-60 minutes in a colander in the sink or over a rimmed plate. Then spread eggplants over paper towels and gently press to dry and wipe away most of the salt.

Step 2

SAUCE: While the eggplant is draining, add 2 tablespoons of oil to a sauce pan. Save 1 teaspoon of minced garlic for later, add the rest to the oil and saute for 45 seconds. Add the tomato paste, turmeric, and black pepper and saute for another 60 seconds or until the tomato paste is fragrant. Add the can of diced tomatoes, crushed pepper flakes, ¼ teaspoon of salt, ½ cup of water and bring to a simmer. When simmering, cover the pot with a lid and lower the heat to low; let cook for 15-17 minutes for the flavors to blend. Check to see if the sauce is thick like a chunky pasta sauce. If it isn’t, remove the lid, kick the heat up to medium and simmer until it thickens.

Step 3

FRY: Add 2-inches of oil to a pot over medium high heat. When the oil is hot, fry the eggplant in 2-3 batches, flipping halfway until golden brown on both sides, about 7-9 minutes. Remove to a paper towel-lined plate.

Step 4

SIMMER: In a wide bottom pan, add ¼ of the prepared sauce, top with ⅓ of the eggplants, then repeat these layers until all the sauce and all the eggplants are layered. Cover the pot with a tight fitting lid, turn the heat on to medium-low and allow the eggplants to cook in the sauce for 15 minutes. Prepare the yogurt sauce while you wait.

Step 5

SERVE: Add yogurt and the remaining teaspoon of minced garlic to a small bowl and whisk until smooth. When the eggplant is done, spread ½ cup of the yogurt sauce in your serving dish, top with tomato eggplant mixture, and finely drizzle the remaining yogurt oven the eggplant. Sprinkle with dried mint. I sometimes also like to drizzle with a little chili/olive oil right before serving! Serve with naan bread as an appetizer.