Slice eggplant into slices (approx. 3 inches long and 0.5 inch wide). Place pieces into a large bowl of cold salted water and place a smaller lid on top to force the eggplant to stay under water for 20 min. this shortens the cooking time and prevents the eggplant from completely absorbing oil when pan frying.
Heat Kissan Olive Oil in a pan, add minced garlic and ginger paste, saute it for 3-4 minutes until golden brown.
Add salt, cayenne pepper, smoked paprika, Kissan Curry Masala and Kissan Garam Masala. Mix thoroughly.
Drain the water from eggplant slices and pour it into pan. Mix well.
Cook it for 10-15 minutes until eggplant get softened. Sprinkle Kissan Fried Onions over it and turn the heat off.
All done! Serve warm.