I found this recipe in our local newspaper and wanted to add it to my blog so my friend Anna could make it for a dinner party. She plans to serve it with baked chicken and I think it will go really well. It is served with a yogurt sauce flavored with fresh mint, and finished with coriander and optional chopped chilies.

To salt or not to salt? — I think it is best to salt the eggplant prior to cooking to reduce the amount of moisture in the finished dish. You can use Moroccan flavored tomatoes if you wish and top with parsley if you do not have coriander.

You will need:

• 2 eggplants
• 2 tsp salt
• oil for frying — olive, rice bran or grape seed
• 1 can chopped tomatoes, 400 grams (14 oz)
• ½ tsp turmeric
• ½ tsp cumin (optional)

Sauce —  Combine in a jug:

• 1 large clove garlic, finely crushed
• ½–1 cup unsweetened yogurt
• 1 tsp fresh mint, finely chopped

To Serve:

• fresh coriander leaves, finely chopped
• fresh chillies, seeds removed and finely chopped (optional)

Method:

Preheat the oven to 200° C (400°F)

Wash and trim the eggplant and cut into slices, either round or lengthwise. I like to leave the skin of the eggplant on as it is a shame to peel it. Sprinkle with salt and place in a colander or on paper towels to drain for about half an hour.

Heat a large frying pan, add a slash of oil and cook the eggplant in batches until browned on both sides. This can also be done on a BBQ grill plate.

Add the spices to the tomatoes and using a lasagna style baking dish, add half the tomatoes and spread to cover the base of the dish.

Arrange the cooked eggplant on top of the tomatoes in one or two layers and spread the remaining tomatoes on top along with the water. Cover with the casserole lid, foil or an oven tray and bake for about 20 minutes. I usually take the lid off for the last five minutes to brown up the top.

Once cooked, serve straight from the dish or transfer to a serving platter. Sprinkle with chopped coriander and chilies (optional) and either drizzle with the yogurt sauce or serve the sauce on the side.

A few rounds of naan or other flat bread will complete this wonderful dish.