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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

332.7 calories; 8.8 g protein; 17.3 g carbohydrates; 15.9 mg cholesterol; 60.9 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/04/2007
This was an awesome recipe! The only thing I may do differently next time is to dredge the eggplant in a cornmeal batter to make it a bit crispy. The eggplant soaked up the oil in the pan and it was a bit mushy. However it was still really good.. the yogurt sauce made it. I served it with brown rice and a salad. Read More
(10)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/04/2007
This was an awesome recipe! The only thing I may do differently next time is to dredge the eggplant in a cornmeal batter to make it a bit crispy. The eggplant soaked up the oil in the pan and it was a bit mushy. However it was still really good.. the yogurt sauce made it. I served it with brown rice and a salad. Read More
(10)
Rating: 5 stars
03/06/2006
OUTSTANDING!This is to DIE for. It's very rare when I don't play with or doctor up a recipe this is perfect as is. Thank YOU! Read More
(8)
Rating: 5 stars
02/02/2005
Absolutely delicious. Made it to the recipe and it was terrific. Read More
(8)
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Rating: 4 stars
02/11/2014
I wanted to hate this recipe since (A) I didn't read through the recipe first and step four really needed to either be step one or two. My eggplant got cold waiting on the dressing to sit. (B) I nearly killed myself trying to fry the first batch of wet eggplant that needed to sit and drain--I know that is common sense but I was making several other dishes got carried away and was just going by what I read. I threw the rest in the oven and really couldn't tell the difference between the fried and the roasted. Despite all of that my anti-eggplant hubby ate this. My kids still refused but I still rate this a four just because I wasn't the only one enjoying eggplant this time. The directions are not very clear but the end result is good. Read More
(7)