Brinjal With Walnut Dressing

4
Yogini 0

"The mild flavor of brinjal, also known as aubergine or eggplant, lends itself to sauces. This spicy yogurt sauce is no exception."

Ingredients 1 h 20 m {{adjustedServings}} servings 333 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • 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.
Tips & Tricks
Honey Mustard Dressing II

This dressing is great for salads and for dipping veggies.

Holiday Dressing

This savory dressing stars pork sausage and corn bread.

Footnotes

  • 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.
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Reviews 4

  1. 6 Ratings

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Holli
11/4/2007

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.

HEIDIDEIDI
3/6/2006

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!

PDIANNE
2/2/2005

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