This quick and easy vegetarian recipe, definitely a must for everyone, it is very versatile and can be served with rice, or bread; also a great side dish with non-veg meal.
Cut each eggplant in half lengthwise, and then cut diagonally into 2 inch wedges. Lightly salt them and set aside.
Add 2 tablespoons oil, onion, ginger/garlic paste, finely crushed cumin seeds, finely crushed coriander seeds, chili powder, turmeric, water, and salt in a heavy bottom saucepan.
Cook until onion is very soft and some of the water is evaporated, turn the heat to low and simmer for, at least, 20 minutes.
Meanwhile, heat enough oil in a fryer and and blanch eggplant for no more than 2 to 3 minutes. Drain well with a spider and transfer to a paper lined plate to remove excess oil. Add to the sauce.
Gently toss, without being vigorous, in the sauce to preserved the integrity of the eggplant. Cook on high heat for 5 minutes until oil starts to separate on the sides. Transfer to a serving platter with a slotted spoon to drip extra oil back into the pan to be discarded later. Eggplants have a tendency to absorb overwhelming amount of oil when deep fried.
Garnish with chopped cilantro, mint, and coarsely cut green chilies serve as desired.
Notes
Japanese eggplants are cooked in a variety of ways all over the world. In this recipe I used a Chinese cooking technique of blanching cut up eggplant wedges in very hot oil. This technique of blanching in hot oil preserves its color giving the dish a vibrant, bright purple hue which is very appetizing. These fried eggplants with bone marrow deliciousness are tossed with a simple, basic Indian sauce, to create an elegant dish. A treat to serve with any meal.
Japanese eggplants
Chinese variation is that blanched eggplants are tossed in sauce made by mixing Soy sauce, Oyster sauce, and sesame oil in 2:1:1/2 tablespoon proportion. And the dish is garnished with roasted sesame seeds and curly spring onions.