Lake Palace Eggplant

Cribbed from here and slightly adjusted.

Put

2.5 cm cube (about 1-2T) fresh ginger, peeled and coarsely chopped

6 cloves garlic, peeled

2oz  water

in a small mixer and blend until smooth

Cut

1.5 lb  eggplant

into slices 3/4 inch thick (I think that 1/2" works better) and about 2" long.

Heat

several T vegetable oil

over medium-high heat in a 10" cast-iron pan and add 

1/3 of the eggplant

Cook on both sides until browned but not black. Remove to a colander over a plate, so oil can drain.  Repeat with 

the remaining eggplant

more oil as needed

Add

2T oil

to the pan over medium-high heat and put in 

1 tsp fennel seeds (don't skimp ---  these really provide a central flavor!)

0.5 tsp cumin seeds

cooking until they become fragrant (5-10 sec), and then add

the garlic-ginger mix

1 can chopped tomatoes

1 tbsp ground coriander

0.25 tsp ground turmeric

0.3 tsp cayenne pepper (more, if you like)

(Salt)

Stir and cook over medium-high heat until it gets paste-like. Then add

the drained eggplant

and heat through, tossing with the sauce, and reduce heat to quite low, and cook about 15 minutes. Spoon off excess oil if necessary. 

** If you salt the eggplant liberally and let it drain for an hour, it'll reduce the oil absorption later. 

** If, after the eggplants have been fried, you let them drain for an hour, you get rid of a lot of the oil that way, too.