Title: Eggplants with Apples
Categories: Side Ethnic Vegetable
Yield: 4 Servings

1 1/4	lb	Eggplant
2	lg	Granny Smith apples
1/4	ts	Fennel seeds, ground
1/2	ts	Salt
1/4	ts	Turmeric
1/4	ts	Cayenne
1/2	c	Mustard oil
1/8	ts	Asafetida

Cut eggplants into 3/4" slices. Cut apples into wedges & core. Combine fennel, salt, turmeric & cayenne in a small bowl & add 1 tb water. Mix into a paste.

Heat oil in a large skillet til lvery hot. Add asafetida, follwed immediately by apple. Brown lightly & then remove. Add as many eggplant slices as yuo can & brown both sides. Set aside with the apple. Do all the eggplant in this way.

Return eggplant & apple to skillet & add paste. Turn heat to low & fry gently for 10 minutes. Serve by placing eggplant & apple in a serving dish, leaving as much oil behind as possible.

Madhur Jaffrey, "A Taste of india"

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