Pan-Fried Eggplant Recipe with Yogurt, Mint, and Sumac | Saveur

Ingredients

• 1 large globe eggplant (1½ lbs.), cut into ½-in. rounds
• Kosher salt
• Vegetable oil
• 1 small red onion, finely chopped (¾ cup)
• 1 tsp. finely chopped garlic
• 1 tsp. finely chopped peeled fresh ginger
• 2 cups plain full-fat yogurt
• 2 tsp. lemon juice
• 1 tsp. finely grated lemon zest
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• ½ tsp. ground turmeric
• Chopped mint leaves, ground sumac, and garam masala, for garnish