Brinjal With Walnut Dressing recipe

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Ingredients

¾ cup walnuts
1 eggplant
2 cups vegetable oil for frying
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
¼ teaspoon ground cayenne pepper

Nutrition Info

332.7 calories
carbohydrate: 17.3 g
cholesterol: 15.9 mg
fat: 27.5 g
fiber: 6.1 g
protein: 8.8 g
saturatedFat: 5.2 g
servingSize: -
sodium: 60.9 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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