Recipe of grilled eggplant with yoghurt n tomato dip

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, grilled eggplant with yoghurt n tomato dip. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Serve the Grilled Eggplant With Yogurt Dip as a party appetizer with Roasted Vegetable Lasagna with Riccotta. Other recipes that you can try are Arrange the eggplants, flat on the surface. Spread a spoon of Tahini on each of the grilled eggplants.

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Recipe of grilled eggplant with yoghurt n tomato dip

To begin with this particular recipe, we have to prepare a few components. You can have grilled eggplant with yoghurt n tomato dip using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients

The ingredients needed to make grilled eggplant with yoghurt n tomato dip:

1. Prepare for egg plant
2. Make ready 3 tsp coriender powder
3. Prepare 1 tsp cumin powder
4. Prepare 1 tsp chilly powder
5. Prepare 4 tsp raw mango powder
6. Take 1/2 tsp dried fenugreek powder
7. Take 1 eggplant
8. Make ready tomato dip
9. Prepare 6 tomato
10. Prepare 1 onion
11. Take 2 tsp fennel
12. Make ready 2 tbsp sugar
13. Get 1 tsp black sesame
14. Make ready 3 tsp vinegar
15. Prepare yohgurt dip
16. Make ready 2 cup hung yohgurt
17. Take 1 tbsp garlic paste
18. Take 1/2 bunch coriender leaves
19. Prepare 1 mint leaves

Place two halves of eggplant over the yogurt and top with a little tomato-cucumber salad. But again, this isn't eggplant caviar, just a suggestion of it. Instead we're leaving the roasted or grilled eggplant intact and ladling the other components of the caviar over it, namely garlic and parsley, a piquant tomato relish. A schmear of yogurt underneath provides an enriching buffer zone; a scatter.

Instructions

Instructions to make grilled eggplant with yoghurt n tomato dip:

1. cut eggplant (brinjal) in 1cm thick slices
2. Mix oil and powdered spices.and rub into brinjal and keep aside for 20 minutes
3. mix chopped tomatoes, onions, sugar, vinegar, fennel seeds, black sesame and cook on.slow flame
4. whisk hung yoghurt, add garlic paste chopped coriander n mint leaves, and refrigerate
5. grill (or fry) the brinjal slices

For the tomato dip: Peel and mince the shallots and garlic. Heat the olive oil in a saucepan and sauté the shallot and garlic until translucent. For the eggplant: Rinse the eggplants, cut off the ends and cut into thick slices. While the eggplant is broiling, finely chop the tomatoes and place them into a medium size mixing bowl. Allow the eggplant to cool a few minutes.

As simple as that Recipe of grilled eggplant with yoghurt n tomato dip

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