How to Make Roasted Brinjal Salad

Brinjal With Walnut Dressing

Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano.

Recipe Summary 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.

Ingredients | Roasted Brinjal Salad

¾ cup walnuts

1 eggplant

2 cups vegetable oil for frying

2 cups plain yogurt

1 minced hot green chile peppers

2 tablespoons chopped fresh cilantro

salt to taste

¼ teaspoon ground cayenne pepper

Directions

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.

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.

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.

Info | Roasted Brinjal Salad

prep: 25 mins cook: 25 mins additional: 30 mins total: 1 hr 20 mins Servings: 4 Yield: 4 servings

TAG : Brinjal With Walnut Dressing

Side Dish, Stuffing and Dressing Recipes, Vegetarian Stuffing and Dressing Recipes,