2 lb small (Italian style) eggplants
4 cups oil for frying
2 tbsp butter
6 cloves
6 whole cardamom pods, crushed
2" piece cinnamon, crushed
1 tsp turmeric
1 tsp cayenne powder
1 cup yogurt
Salt to taste

Colorful Eggplant

1. Cut each eggplant lengthwise into 4 equal pieces.
2. Heat oil in a pan and fry eggplant pieces until brown and tender. Drain on paper towels and keep aside.
3. In another pan, heat 2 tbsp butter, add cloves, cardamom, cinnamon and fry for 1-2 minutes.
4. Add turmeric, cayenne pepper, yogurt and salt. Reduce heat and simmer for another 2-3 minutes.
5. Add fried eggplants, spooning yogurt mixture over eggplant. Remove from heat.
6. Serve either hot or at room temperature with rice or bread or as a side dish.
   Serves 6