Fried Eggplants with Onion Sauce

    45 minutes

    A vegetarian treat, eggplant slices are fried and served with an onion and yoghurt sauce.


    Queensland, Australia
    1 person made this

    Serves: 4 

    • 2 eggplants, thinly sliced
    • oil, for deep frying
    • 2 tablespoons oil, extra
    • 2 onions, thinly sliced
    • 2 teaspoons mustard seeds
    • 2 tablespoons sesame seeds
    • 1/3 cup sultanas
    • 1/3 salted cashews, chopped
    • 1/2 teaspoon chilli powder
    • 1 teaspoon turmeric
    • 2 teaspoons flour
    • 2 teaspoons sugar
    • 2 tablespoons lemon juice
    • 1/2 cup plain yoghurt

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Deep fry the eggplant slices a few at a time in hot oil until lightly browned. Drain on kitchen paper towels.
    2. Heat extra oil in a saucepan, add onions and mustard seeds and cook, stirring, until onion is soft and seeds start popping, about 4 minutes. Stir in sesame seeds and cook another minute.
    3. Stir in sultanas, nuts, chilli powder, turmeric, flour and sugar. Cook over medium heat 2 more minutes.
    4. Stir in lemon juice and yoghurt. Bring to a simmer and simmer on reduced heat 3 minutes. Serve with the eggplants.

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