Dahi Baingan
Ingredients
- ½ cup oil canola/vegetable/sunflower
- 14 oz eggplant thinly sliced crosswise
- 4 cups full-fat yogurt
- 1 teaspoon salt or to taste
- ¼ teaspoon red chili pepper
Instructions
- Heat a non-stick frying pan. Add oil. Once it begins to shimmer, add slices of eggplant in batches. Make sure you don't overcrowd the pan.
- Fry each side on medium-low heat until it's golden brown. The exact time will depend on your pan. I was using a non-stick pan, and each side was taking about 2 minutes.
- Place fried eggplant on paper towel to absorb excess oil.
- Meanwhile, get the yogurt ready. Whip the yogurt until it has an even consistency. Add salt to taste.
- Gently fold the fried eggplant into the yogurt. Dust with red chili powder.