2 lb Small (Italian style)
-eggplants 4 c Oil or ghee for frying
2 tb Oil or ghee
6 Cloves
6 Whole cardamon pods, crushed
1 Piece (2 inch) cinnamon,
-crushed 1 ts Turmeric
1 ts Cayenne powder
1 c Yogurt
1 ts Salt or to taste
Cut each eggplant lengthwise into 4 equal pieces. Heat oil or ghee in a pan and fry eggplant pieces until brown and tender. Drain on paper towels. In another pan, heat the 2 Tblsp. oil or ghee. Add cloves, cardamon, cinnamon. Fry for 1/2 minute. Add turmeric, cayenne, yogurt and salt. Reduce heat and simmer for 2-3 minutes. Add fried eggplants, spooning yogurt mixture over eggplant. Remove from heat. Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a side dish. From: _Sampling the cuisine of India_ by Sambhu Banik