Brinjal With Walnut Dressing

Directions

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.

Share It

Reviews (4)

Your Rating:

8

Holli

Nov. 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..." See more a bit mushy. However, it was still really good.. the yogurt sauce made it. I served it with brown rice and a salad. "

8

HEIDIDEIDI

Mar. 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!..." See more"

8

PDIANNE

Feb. 2, 2005

"Absolutely delicious. Made it to the recipe and it was terrific...." See more"