I'm not sure what to think when the requested recipe from a dinner is one of the side dishes! Anyway, the eggplant recipe comes from the fantastic "50 Great Curries of India" by Camellia Panjabi, published by Kyle Cathie, London, 1995 (ISBN 1856263517). I can't rave about this book enough. Definitely one of my top 5 cookbooks.
The recipe was for baby eggplants but I didnt have any so I just sliced up some big ones.
Mix together the following:
1 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/4 tsp dried mango powder (amchoor) - which I didnt have at the time but have bought since at "Herbicious Delicious" in Olinda where I ran into Rod and Lyn...
1/8 tsp salt
1 tsp sugar
Mix the spices together and roll the eggplant in it and fry in oil.
I actually used very little oil and a cast-iron frypan. Just enough oil for the sugar to caramelise a bit.
In the original recipe, you put slits in the bay eggplants and stuff the spice mix into the slits. Then fry them covered over low heat for 15 mins. I think my way is better.
It's called "Masala Baingan". Brilliant!
Just go and buy the book. It features a range of regional Indian recipes, inluding vegetables, various breads, spice mixes, etc.