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Ingredients

Eggplant:

• 3 tablespoons salt
• 3 large eggplants (each about 1 pound and 2 ounces)
• Peanut or corn oil, for deep frying

Tomato-chickpea sauce:

• 3 tablespoons peanut or corn oil
• 2 whole hot dried red chiles
• 1 teaspoon whole brown mustard seeds
• 3 cloves garlic, finely chopped
• 1 (28-ounce) can good-quality whole tomatoes, finely chopped, with the liquid
• 10 fresh curry leaves, if available (use basil as an alternative with a different flavor)
• 1 (15-ounce) can chickpeas, drained and rinsed or 12 ounces cooked and drained
• 3/4 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric

Yogurt sauce:

• 10 tablespoons plain yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin seeds

Tamarind chutney:

• 2 tablespoons thick tamarind paste
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground roasted cumin seeds

For the final serving:

• A little extra salt and freshly ground pepper, fresh mint or cilantro leaves, for garnishing

Description

Food Network Invites You To Try This The Best Eggplants Ever Recipe From Mario Batali.

Food Network