Brinjal with Toasted Walnut Dressing

    Brinjal with Toasted Walnut Dressing


    7 people made this

    About this recipe: This is an easy dish to prepare, yet makes for a unique starter - especially if you're having an Indian-inspired dinner party.

    Serves: 4 

    • 75g walnuts
    • 1 aubergine
    • 475ml vegetable oil for frying
    • 450g natural yoghurt
    • 1 hot green chilli, minced
    • 2 tablespoons chopped fresh coriander
    • salt to taste
    • 1/4 teaspoon ground cayenne pepper

    Prep:25min  ›  Cook:25min  ›  Extra time:30min chilling  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Place walnuts on a baking tray. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
    2. Cut aubergine into 1cm thick rings, and soak in salted water for 15 minutes.
    3. Heat oil in a heavy pan or deep fryer to 170 degrees C. Slide aubergine 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 yoghurt, green chilli, 1 tablespoon of the coriander and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
    5. Place aubergine rings in a serving dish, and spoon dressing evenly over top. Garnish with cayenne pepper and remaining 1 tablespoon coriander.

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