Brinjal With Walnut Dressing Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Brinjal With Walnut Dressing

Recipe by  

"The mild flavor of brinjal, also known as aubergine or eggplant, lends itself to sauces. This spicy yogurt sauce is no exception."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
  2. Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
  3. Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
  4. In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
  5. Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Nov 04, 2007

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.

 
Mar 06, 2006

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!

 

6 Ratings

Feb 02, 2005

Absolutely delicious. Made it to the recipe and it was terrific.

 
Feb 11, 2014

I wanted to hate this recipe since (A) I didn't read through the recipe first and step four 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.

 

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Nutrition

  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 61 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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