"The mild flavor of brinjal, also known as aubergine or eggplant, lends itself to sauces. This spicy yogurt sauce is no exception." — Yogini
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vegetable oil for frying
minced hot green chile peppers
chopped fresh cilantro
salt to taste
ground cayenne pepper
This was an awesome recipe! The only thing I may do differently next time is to dredge the eggplant in a cornmeal batter, to make it a bit crispy. The eggplant soaked up the oil in the pan and it was a bit mushy. However, it was still really good.. the yogurt sauce made it. I served it with brown rice and a salad.
OUTSTANDING!This is to DIE for. It's very rare when I don't play with or doctor up a recipe, this is perfect as is. Thank YOU!
Absolutely delicious. Made it to the recipe and it was terrific.
I wanted to hate this recipe since (A) I didn't read through the recipe first and step five really needed to either be step one or two. My eggplant got cold waiting on the dressing to sit. (B) I nearly killed myself trying to fry the first batch of wet eggplant that needed to sit and drain--I know that is common sense but I was making several other dishes, got carried away, and was just going by what I read. I threw the rest in the oven and really couldn't tell the difference between the fried and the roasted. Despite all of that, my anti-eggplant hubby ate this. My kids still refused but I still rate this a four just because I wasn't the only one enjoying eggplant this time. The directions are not very clear but the end result is good.
* Percent Daily Values are based on a 2,000 calorie diet.
Brinjal With Walnut Dressing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 248
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