Brinjal With Walnut Dressing Recipe

Ingredients
<br>- 3/4 cup walnuts
<br>- 1 eggplant
<br>- 2 cups vegetable oil for frying
<br>- 2 cups plain yogurt
<br>- 1 minced hot green chile peppers
<br>- 2 tablespoons chopped fresh cilantro
<br>- salt to taste
<br>- 1/4 teaspoon ground cayenne pepper
<br><p></p>Directions
<br>step 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.
<br>step 2: Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
<br>step 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.
<br>step 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.
<br>step 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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Ingredients
- 3/4 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
- 1/4 teaspoon ground cayenne pepper

Directions
step 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.
step 2: Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
step 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.
step 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.
step 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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