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Ingreadients:

•  Fine salt
• 1 large eggplant (about 1 lb.), trimmed and sliced into 1 in.-thick rounds
• 3 Tbsp. mustard oil (see headnote), plus more for frying if needed
• 3 dried red Indian chiles, such as Kashmiri
• 3 garlic cloves, thinly sliced
• 1 medium red onion, thinly sliced
• 1 small green Thai chile, chopped (optional)
• 1 tsp. finely chopped cilantro

Direction

1. In a colander, salt the eggplant all over and set aside to draw out excess moisture, 20 minutes.
2. Place a large bowl by the stove. To a large skillet set over medium heat, add the mustard oil. When it’s hot and shimmering, add the dried chiles and garlic and fry until fragrant and golden brown, 1–2 minutes. Using a slotted spoon, transfer to the bowl.
3. Using paper towels, wipe any excess salt from the eggplant and blot dry.  Working in batches if necessary, add to the skillet, cover, and cook, turning once, until golden brown and very soft, about 6 minutes total. (If the pan looks dry, add more mustard oil 1 tablespoon at a time.) Transfer to a paper towel-lined plate and set aside.
4. To the bowl with the chiles and garlic, add the onion and (if using) green chile and toss to combine. 
5. When cool enough to handle, peel the eggplant slices and add the flesh to the bowl. Using a spoon or your hands, mix well, then add the cilantro and mix again. Season to taste with more salt, then serve.