If you’re worried about superheated oils, brush the eggplant slices in olive oil & roast them until browned on each side. 1 lb. eggplant (all you got this week) 1-1/4 tsp. salt 1/2 cup plain yogurt, lightly beaten peanut or canola oil, for deep-frying

For the tomato sauce: 1/4 cup peanut or canola oil 4 small or 1 med onion, finely chopped 3 garlic cloves, peeled & finely chopped 2 lbs (all) tomatoes, blanched & peeled 1/2 tsp. ground coriander 1/4 tsp. cayenne 1-1/4 tsp. salt 1 bu. mint, 6 sprigs or leaves cut off & set aside for garnish 1 tsp. ground cumin freshly ground black pepper

Trim ends of the eggplant & cut crosswise into 1”-thick slices. Put the slices in a single layer in a large platter or lasagna-type dish. Sprinkle & rub in the salt over both sides. Set aside 1 hour. Finely chop peeled tomatoes, keeping all the juices that run out. Put oil in a lg., nonstick frying pan & set over med-high heat. When hot, put in the onion. Stir & fry for 2 to 3 mins, or until onion pieces begin to brown at the edges. Put in the garlic. Stir for a few seconds. Add remaining ingredients for the tomato sauce except the garnish. Stir, cover, cook on low heat 10 mins. Set aside. Just before you sit down to eat, put oil to a depth of 2-3” for deep-frying in a wok or deep-fryer & set over med. heat. Take eggplant slices from the platter & dry them off well with clean towels. When the oil is hot, fry until both sides are med-brown. Arrange the eggplant slices in a single layer on a large platter. Top each slice with a dollop of the tomato sauce & then with a Tbsp. of the med.-brown color. Drain well on paper towels. Do a second batch if needed. To serve, arrange the eggplant slices in a single layer on a large platter. Top each slice with a dollop of tomato sauce and a Tbsp. of yogurt. Garnish with the mint sprigs or leaves. Serve immediately.

Adapted from Madhur Jaffrey’s World Vegetarian.