Lake Palace Hotel’s Aubergine

Ingredients: 1/8 teaspoon cayenne pepper,1 3/4 pounds eggplant (1 large or 2 small),1 teapoon whole fennel seeds,1 inch cube of fresh ginger, peeled and coarsely chopped,4 cloves garlic, minced,1 tablepoon ground coriander seeds,1 teaspoon ground turmeric or 3cm piece fresh,1 teaspoon salt,3 mediums tomatoes, peeled and inely chopped,1 1/2 cups vegetable oil,1/2 cup water,1/2 teaspoon kalonji or whole cumin seeds
Instructions:

1. Puree ginger and garlic in a food processor along with 1/4 cup of water.
2. Cut eggplant into 3/4 inch thick slices.Et a sieve over a bowl.
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. Remove the slices from the pan once you've browned both sides and place them in the sieve.
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. Let the eggplant drain for an hour.
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. 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.

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