grilled eggplant with yoghurt n tomato dip. Serve the Grilled Eggplant With Yogurt Dip as a party appetizer with Roasted Vegetable Lasagna with Riccotta. Other recipes that you can try are Arrange the eggplants, flat on the surface. Spread a spoon of Tahini on each of the grilled eggplants.
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Ingredients of grilled eggplant with yoghurt n tomato dip
- It's of for egg plant.
- It's 3 tsp of coriender powder.
- Prepare 1 tsp of cumin powder.
- You need 1 tsp of chilly powder.
- You need 4 tsp of raw mango powder.
- Prepare 1/2 tsp of dried fenugreek powder.
- Prepare 1 of eggplant.
- You need of tomato dip.
- Prepare 6 of tomato.
- Prepare 1 of onion.
- Prepare 2 tsp of fennel.
- Prepare 2 tbsp of sugar.
- It's 1 tsp of black sesame.
- It's 3 tsp of vinegar.
- You need of yohgurt dip.
- You need 2 cup of hung yohgurt.
- It's 1 tbsp of garlic paste.
- It's 1/2 bunch of coriender leaves.
- You need 1 of mint leaves.
Drape eggplant slices over skewers over a deep bowl (see photo), if desired. Serve garnished with the dip and olives. While the eggplant is broiling, finely chop the tomatoes and place them into a medium size mixing bowl. Allow the eggplant to cool a few minutes.
grilled eggplant with yoghurt n tomato dip step by step
- cut eggplant (brinjal) in 1cm thick slices.
- Mix oil and powdered spices.and rub into brinjal and keep aside for 20 minutes.
- mix chopped tomatoes, onions, sugar, vinegar, fennel seeds, black sesame and cook on.slow flame.
- whisk hung yoghurt, add garlic paste chopped coriander n mint leaves, and refrigerate.
- grill (or fry) the brinjal slices.
Then, spoon the tomato vinaigrette sauce over the eggplant. Serve immediately with sliced bread or cover with plastic wrap and refrigerate. Whip up this delicious Indian side, featuring grilled eggplant topped with a tomato sauce and homemade lemon mint yoghurt dip. Add tomatoes, cayenne pepper, salt and pepper and return the eggplant to the skillet. Simmer until the eggplant is very tender and make sure not to burn the sauce.
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