Brinjal With Walnut Dressing

Yummy! Thick slices of eggplant are deep fried until golden, then dressed with a fabulous yogurt, green chili, cilantro and walnut dressing. Serves four happy eggplant lovers.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 333 Calories

Ingredients

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

Recipe Instructions

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.