Vegetarian Curry - Eggplant with Yoghurt (Baigan Dahi) Thanks Beck!

2 medium eggplants
3 tablespoons ghee
2 medium onions (chopped)
3 cloves garlic
2 teaspoons grated ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon salt
½ teaspoon garam masala
sugar
1 cup yoghurt

cook eggplants (slice to 1cm slices, spray with olive oil, and cook on tray in oven) slice up (or pull apart – mush it up with or without the skin – up to you)
- in a medium saucepan, heat ghee, fry onions, garlic, ginger until onion is soft and golden. Add coriander, cumin, turmeric, chilli powder and fry, stirring for another minute. Stir in salt and add the eggplant. Stir and cook for a few minutes then sprinkle with Garam Masala, cover and cook for 5 minutes. Add salt and or sugar to taste. Add yoghurt and mix before serving.