-
Wash and slice the eggplants.
-
Sprinkle a lot of salt on the slices, toss well and allow them to sit for about 30-45 minutes in a colander. Rinse well and squeeze out the water from them.
-
Crush garlic cloves, coriander seeds, chili pepper and 1/4 cup mint leaves into a coarse paste.
-
Shred the rest 1/4 cup fresh mint leaves and set aside.
-
Heat oil in a heavy bottomed pan. Add the onions and cook until they are softened and starting to turn golden.
-
Add the eggplant to the pan.
-
Add salt, turmeric and chili powder. Cook on high heat while stirring constantly to prevent sticking at the bottom of the pan.
-
When the eggplants start to have brown spots at the edges, add the mint coriander garlic paste and the tomatoes.
-
Stir everything in, lower the heat and cover the pan.
-
Cook covered until the eggplants soften and are cooked through. The cooking time will vary with the kind of eggplants you choose.
-
Uncover and cook, while stirring and tossing; if the spice mix sticks to the pan, add a splash of water.
-
Cook until the mix dries off and there is only enough water for the spices to coat the eggplants.
-
Adjust salt.
-
Stir in the shredded mint and the toasted pine nuts if you are using them. Remove from heat.
-
Garnish with more mint and serve warm with flat breads or over rice/pasta.