Yes, you can serve this with other Indian dishes, and with roti or naan bread, but why shelve it till then?
2 medium (about 600g/1¼ pounds total weight) eggplants (aubergine) 2¼ tsp salt 2 tsp turmeric Vegetable oil for frying 1 small red onion, peeled and finely chopped 2 hot green chillies, finely chopped 2 Tbsp lemon juice 2 medium tomatoes, diced ¼ cup mint leaves, torn if large A little extra red onion, sliced, and mint, to garnish
1 Trim and slice eggplants. Mix together 2 teaspoons of the salt and the turmeric. Spread a little salt and turmeric mixture (wear disposable gloves to avoid yellow nails) over each slice of eggplant, putting eggplant slices in a colander as you coat them. Leave the colander in a sink to drain for 30 minutes (turmeric stains some surfaces, though not stainless steel). Pat eggplant dry with paper towels.
2 Heat 2 tablespoons of oil in a large frying pan (skillet) over a medium-high heat. When hot, drop in as many slices of eggplant as will fit and fry until deep golden on both sides. Transfer to a plate and continue frying the rest of the eggplant slices, adding more oil if required.
3 When all the eggplant slices are fried, put them in a bowl and add onion, chillies, lemon juice, tomatoes, mint and remaining ¼ teaspoon of salt. Stir gently, cover with food wrap and chill until required. Serve garnished with red onion and mint.
There is plenty of information about eggplants/aubergines on Shared Kitchen. Have a look at the following:
Photography Aaron McLean http://www.aaronmclean.com