I love eggplant in any form. It is one of the most versatile vegetables and there are literally hundreds of dishes using eggplant. There are also a number of varieties of eggplants, each one better than the next. For this dish, I used the small, purple, round ones. They are the perfect size once you quarter the eggplant. But you can use any variety.
I’ve had this recipe for several years. Of late, however, this dish just disappeared from my dining table. For no ostensible reason except that it was not top-of-mind. I wonder why since it is utterly delicious. Earlier this week, we decided to make the Uttarkhand techwani as the dal for the meal. Somehow, I felt that the eggplant in yogurt would go well with this dish – and it indeed did. I have resolved to make this frequently as it is an outstanding dish,

Ingredients
250 gms eggplant
1 cup onions, chopped
1 tsp chili powder
1 tsp turmeric powder
2 tomatoes, sliced
2 tsp ginger-garlic, chopped fine
250 ml yogurt
Salt to taste
Method
Slice (or quarter) the eggplants
Place in the air fryer and for 15-20 minutes or till light brown
Set aside
Heat a wok and add onions and ginger-garlic
Sauté till the onions turn translucent (sprinkle a little water, if necessary)
Add chili powder, turmeric powder, tomatoes and salt
Continue to sauté till the tomatoes are mushy and all the ingredients are well mixed
Add yogurt and mix well
Remove from flame immediately
Add the eggplants and mix well
Serve hot or cold with steamed red/brown rice or Indian flat breads
Enjoy!