Lake Palace Hotel's Aubergine
1 inch cube of fresh ginger, peeled and coarsely chopped
6 large cloves garlic, peeled
1/4 cup water
1 3/4 pounds eggplant (1 large or 2 small)
1 1/2 cups vegetable oil
3 mediums tomatoes, peeled and inely chopped
1/8 teaspoon cayenne pepper
1 1/4 teaspoons salt
Puree ginger and garlic in a food processor along with 1/4 cup of water.
Et a sieve over a bowl.
When hot, cover the pan with eggplant slices in a single layer.
Let the eggplant drain for an hour.
When hot, put in fennel seeds, kalonji or whole cumin).
Cook on medium-low heat for 5 minutes.