Bengali Style Shorshe Begun (Eggplant in Mustard Sauce)

Method

1. 1 Slice the eggplant into thick rounds and rub lightly with turmeric and salt.
2. 2 Shallow fry the eggplant slices in Yellow Mustard Oil until golden on both sides, then set aside.
3. 3 In the same pan, add a little more oil and stir in a paste of mustard seeds, turmeric, and green chilli.
4. 4 Simmer the mustard paste gently until fragrant and the oil begins to separate at the edges.
5. 5 Return the fried eggplant to the pan and coat well in the mustard sauce.
6. 6 Serve hot with steamed rice.