Name: Griddle-Cooked Eggplant with a Garlic-Yogurt Sauce (Baingan Bhurani)
Yield: Serves 6
Cuisine: India
Ingredients: 1½ teaspoons coarse or kosher salt; 2 tablespoons canola oil; 1 to 1½ pounds eggplant, stem removed, sliced lengthwise into ¼-inch-thick slices; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, finely chopped (do not remove the seeds); 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 tablespoons finely chopped fresh mint leaves; 1 cup plain yogurt; 2 tablespoons finely chopped fresh curry leaves; 2 large cloves garlic, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This room-temperature curry reflects the cooking of Persia and the Middle East, thanks to the influence of the ruling Moghuls in northern India, where the combination of yogurt and eggplant is as natural as strawberries dipped in chocolate (okay, that’s not natural—but it should be, don’t you think?). This version is more reflective of cooking the Hyderabadi way, using southern Indian curry leaves and northern Indian mint, made fiery hot with potent chiles.