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Brinjal With Walnut Dressing

"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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1 h 20 m servings 333 cals
Original recipe yields 4 servings

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  • Prep

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  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.
  2. Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
  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.
  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.
  5. 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

Per Serving: 333 calories; 27.5 g fat; 17.3 g carbohydrates; 8.8 g protein; 16 mg cholesterol; 61 mg sodium. Full nutrition

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Read all reviews 4
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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 ...

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!

Absolutely delicious. Made it to the recipe and it was terrific.

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) ...