Aubergine Slices in Two Sauces from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Ingredients

• ½ teaspoon fennel seeds
• 1 tablespoon peeled and finely grated fresh ginger
• 1 medium onion, peeled and chopped
• 1 tablespoon torn mint leaves
• ½ teaspoon salt
• ½–1 teaspoon chilli powder (I like Kashmiri chilli powder)
• 3 tomatoes, each about 200 g/7 oz, peeled and chopped
• 2 large garlic cloves, peeled and finely grated or crushed
• 4 tablespoons extra virgin olive oil
• ½ teaspoon cumin seeds
• generous pinch of chilli powder, or Kashmiri chilli powder
• 1 tablespoon chopped fresh green coriander
• 1 tablespoon dill sprigs
• 2 large, long Chinese/Japanese aubergines, about 600 g/1 lb 5 oz, cut across at a slight diagonal into 7mm (¼ inch) slices
• 3–4 tablespoons extra virgin olive oil
• freshly ground black pepper
• 225 ml/8 fl oz natural yogurt (Indian-style yogurt is best here)
• ¼ teaspoon roasted cumin seeds, ground