Instructions: Cut each eggplant lengthwise into 4 equal pieces. Heat oil or ghee in a pan and fry eggplant pieces until brown and tender. Drain on paper towels.

In another pan, heat the 2 tbsp. oil or ghee. Add cloves, cardamom, cinnamon.

Fry for 1/2 minute. Add turmeric, cayenne, yogurt and salt. Reduce heat and simmer for 2-3 minutes.

Add fried eggplants, spooning yogurt mixture over eggplant. Remove from heat.

Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a side dish.

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