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Ingredients

• 1 1/4 pounds eggplant
• 1 1/4 teaspoons salt
• 1/4 cup peanut or canola oil
• 1 medium onion, very finely chopped
• 3 garlic cloves, peeled and very finely chopped
• 8 canned plum tomatoes, finely chopped, plus 1/4 cup of the can liquid
• 3 tablespoons chopped fresh mint leaves
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne
• 1/2 cup plain yogurt
• Peanut or canola oil, for deep-frying
• Mint sprigs or leaves,for garnishing

Description

Food Network