Roasted Eggplant and Chilli Yogurt Dip

Yogurt with a twist of roasted eggplant and spiced with green chillies. This is a Sanjeev Kapoor exclusive recipe.

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Roasted Eggplant and Chilli Yogurt Dip
Main Ingredients Eggplant / Brinjal, Yogurt
Cuisine Fusion
Course Pickles, Jams and Chutneys
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Roasted Eggplant and Chilli Yogurt Dip

  • 1 medium Eggplant / Brinjal
  • 4 tablespoons Yogurt
  • 2-3 Green chillies finely chopped
  • 2 tablespoons Oil
  • 1 Spring onions with greens chopped
  • to taste Salt


  1. Apply one tablespoon of oil on the eggplant and roast on direct flame till charred. Discard the charred skin, transfer in a bowl and mash well.
  2. Heat remaining oil in a non-stick pan. Add green chillies and sauté for a minute.
  3. Add spring onions with greens, mix and sauté till the onions turn translucent. Remove the mixture from heat and cool.
  4. Beat the yogurt with salt.
  5. Add the beaten yogurt and sautéed mixture to the eggplant and mix well.
  6. Serve immediately.