Yeah - coz it’s supposed to be a vegetarian dish. 
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Ravaiya is the Gujarati variant of Bharli Vangi. I made it at home and it turned out very well (in my humble opinion). Next time I would use smaller aubergines.
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It looks delicious — both pictures!
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So it looks.
The restaurant uses the very small more pointed aubergines, rather than the small round ones you’ve used. They slit each one down from the stalk end, so there’s four “fingers”.
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I love eggplant, but don’t cook it often for no particular reason. I much prefer the slim eggplants used in Asian cuisine, than the fatter Italian kind.
My favorite preps are Taiwanese style stir-fried eggplant with basil and also Chinese style stuffed eggplant (think of what you can get during dim sum). I’m also a sucker for well done eggplant tempura.
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grilled with balsamic vinegrette
baked eggpant parm
rollatini
Baingan Bharta
Looks great. None of the Indian restaurants I’ve visited in Canada have had this on the menu.
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Super simple prep. Wok tossed with minimal seasonings.
Eggplant, Okra, String Beans, Favas and Birds Eye.
Portuguese sector. Malacca, Malaysia.
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All of the recipes on this page sound wonderful, and I’ve bookmarked them to try. I love eggplant. My favorite way is basic: cubed, salted & drained, dipped in flour, egg wash, back to flour, and then deep fried. I can have that, just that, for dinner. Unfortunately, hubby is not an eggplant fan.
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We grow eggplant year round here, as well as a lot of herbs, so our favorite recipe is a variation on this:
We use chicken or pork loin vs the minced pork, and just stir fry the eggplant slices separately instead of deep frying them as they are here. The key to making it tasty is to be sure to use the thai “yellow bean paste”, and plenty of thai basil…
This is one of my favorite thai dishes.
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I’ve had that a couple of times at our favorite Thai restaurant in Berlin. Love it! Your link inspired me to try my hand at it. First, to find the yellow bean paste… 
I’m kinda moving away from Amazon, but I’ll check our Asian markets
It’s kind a niche item in Thai cooking, and I had not seen it in the asian markets in State College when I last checked was there, but it was some time ago. There are several Thai groceries online if you want to avoid Amazon.
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Thank you so much, I really appreciate it. Next time you’re in SC you should check out Pelicana, a brand-new Korean fried chicken place next to a fairly new Asian market (near the Trader Joe’s).
This looks nice. If I can be organised enough this weekend I might give it a try.
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This might be the same or similar to soy bean paste in Chinese cooking, if you have a market with Chinese products near by. Since the recipe is a Thai-Chinese dish, I’m going to guess that this is likely the origin. I don’t know if there are differences between the Thai version vs traditional soy bean paste for Chinese cooking. The paste itself is fermented soy bean, and salty - much like miso, but it’s usually darker in color than most Japanese miso I’ve seen.
“Yellow bean” is a literal translation for what the Chinese use to refer to soy bean. There is also a sweet soy bean sauce/paste - just make sure it’s not sweet kind.
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The Thai word for the yellow bean paste is “tao jiao”, if that helps.
I can find it in Hawaii in asian grocery stores that have a lot of SE asian foods, if not you can order it from Amazon as well as several online thai grocery sources. A bottle of it lasts a long time!
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