Yogurt-Topped Eggplant
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 4 servings
•For the gram flour batter:
- ½ cup gram flour (60 g)
- 2 cloves garlic, minced
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ tablespoon salt
- ¼ cup water (60 mL)
- 1 large eggplant
•For garnish:
- ½ cup yogurt (120 mL)
- ½ tablespoon salt
- 2 tablespoons oil
- 1 tablespoon cumin seeds
- ½ tablespoon turmeric powder
- coriander, finely chopped
- oil, for frying
Preparation
- Make the batter by simply mixing together all the ingredients. Set aside.
- Whisk the yogurt with salt. Set aside.
- Slice the eggplant into 0.5 cm wide slices.
- Heat a pan on medium heat and oil it well. Dip the eggplant slices into the batter and add to the pan.
- Pierce the slices with a fork. Flip them halfway and add ½ tbsp oil. Fry till golden brown. Remove from heat and arrange onto a plate.
- Place 1 tbsp of the whisked yogurt on every slice.
- For the garnish, heat 2 tbsp of oil on low heat and add cumin seeds. Allow them to start sizzling and then add turmeric powder. Remove from heat.
- Drizzle this on top of the yogurt-topped slices.
- Garnish with finely chopped coriander before serving.
- Serve hot with chapati or flatbread.
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
