Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, grilled eggplant with yoghurt n tomato dip. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Meanwhile, mix the remaining onion and garlic with the yogurt; then season with salt, black pepper, and cayenne. Meanwhile, mix the remaining onion and garlic with the yogurt; then season with salt, black pepper, and cayenne. Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper.
grilled eggplant with yoghurt n tomato dip is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. grilled eggplant with yoghurt n tomato dip is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook grilled eggplant with yoghurt n tomato dip using 19 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make grilled eggplant with yoghurt n tomato dip:
- Get for egg plant
- Take 3 tsp coriender powder
- Prepare 1 tsp cumin powder
- Prepare 1 tsp chilly powder
- Make ready 4 tsp raw mango powder
- Take 1/2 tsp dried fenugreek powder
- Take 1 eggplant
- Get tomato dip
- Prepare 6 tomato
- Prepare 1 onion
- Make ready 2 tsp fennel
- Take 2 tbsp sugar
- Prepare 1 tsp black sesame
- Make ready 3 tsp vinegar
- Prepare yohgurt dip
- Get 2 cup hung yohgurt
- Prepare 1 tbsp garlic paste
- Get 1/2 bunch coriender leaves
- Make ready 1 mint leaves
Tightly wrap up the eggplant in a large piece of tin foil. Use a fork to poke a few holes in the eggplant. Pinch the eggplant with a pair of tongs and hold the eggplant directly over the flame of a gas burner or outdoor grill. Rinse cucumber and pat dry, then mix with yogurt.
Instructions to make grilled eggplant with yoghurt n tomato dip:
- cut eggplant (brinjal) in 1cm thick slices
- Mix oil and powdered spices.and rub into brinjal and keep aside for 20 minutes
- mix chopped tomatoes, onions, sugar, vinegar, fennel seeds, black sesame and cook on.slow flame
- whisk hung yoghurt, add garlic paste chopped coriander n mint leaves, and refrigerate
- grill (or fry) the brinjal slices
Peel garlic and press into the yogurt. Stir in vinegar and olive oil embezzled, season with salt and let stand briefly before serving with the eggplant. If you're a fan of baba ganoush, you have to try our twist on the classic creamy Lebanese eggplant dip. Like the traditional version, this recipe uses roasted eggplant, which gives the dip its signature smoky flavor. To roast the eggplant, cut it in half lengthwise, and make a few shallow cuts into the eggplant flesh.
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