This is one of the simplest ways of cooking aubergines in India. Ideally, the frying should be done at the very last minute and the melt-in-the-mouth slices served as soon as they come out of the hot oil. Sometimes I arrange these slices, like petals, around a roast leg of lamb. They can, of course, be served with any Indian meal.
Leftover aubergine slices, if there are any, may be heated together with any leftover Indian-style meat the next day. The combination makes for a new dish