2 medium eggplants
2 tablespoons lemon juice
2 tablespoons curry powder
Vegetable oil for shallow frying (approximately 2 to 3 cups)
1/2 pound green beans, trimmed and sliced on the diagonal into 1-inch lengths
1/2 cup plain yogurt
1/2 teaspoon grated lemon rind
1/2 teaspoon ground cardamom
Slice eggplant into rounds, approximately 1/4-inch wide; sprinkle with salt and let stand for 20 minutes. Rinse eggplant and pat dry, and then sprinkle with lemon juice and curry powder. Heat vegetable oil (half an inch deep) in a frying pan and shallow fry eggplant over medium heat until browned on both sides. Drain on absorbent paper.
Blanch beans in boiling water for 30 seconds, then drain and refresh briefly under cold running water. Combine yogurt and lemon rind, season to taste and mix well.
Serve eggplant scattered with beans, topped with yogurt mixture and sprinkled with cardamom and curry powder. Serves 4 to 6.
