A persian dish with a bengali twist!

So i saw this cookery show on TLC about this Indian-cum-Kenyan-cum-British lady who looks gorgeous but fails to impress as Nigella or Jamie Oliver does. But she made this dish with eggplant that i kind of took a liking to. I did some of my own experiments to it. Here it is.

Sauteed Persian Eggplants with Pomegranate:

Ingredients 

1 medium eggplant
2 cups yogurt
Some fresh Mint
Some fresh Coriander
1/4 lime
Bulbs/Seeds of 1 Pomegranate
Mustard Oil to saute
Salt to taste
1/2 teaspoon corriander powder
1/2 teaspoon paprika
1/2 teaspoon turmeric powder
1 teaspoon honey

Start by de-seeding the pomegranate. Dont worry get your hands dirty!!

Love the passionate red color. 

Remove half of the seeds and keep aside. With a spoon crush the other half a bit. Crunch Crunch. Add Honey, chopped coriander leaves, mint leaves, juice of 1/4 lime, salt to taste & whisked yogurt. 

After mixing it all it will turn into a beautiful baby pink color with a dash of green here & there. Somehow my iPhone turned the pic to a weird creamy yellow.

Wrap it in a cling film and store it in the refrigerator to cool for 45 mins. Till then we slice up our eggplant (1 cm each approx.), add the salt, turmeric, paprika, corriander powder. Toss it or Mix with your hands. I used my hands. Keep this also in the refrigerator for 20 mins. 

After 20 minutes, Keep a skillet on the stove at medium heat. Here comes the bong twist - Pour some mustard oil and saute these eggplants. Two mins on each side will do. Arrange it on the plate the way you want to and garnish with those bulbs which were kept aside.

Drizzle with Yogurt Pomegranate dressing and Ta-Da it is ready. I love how the coolness of the dressing balances out the pungent flavor of mustard oil. 

Hope you like it.