How to make Aubergine with Tahini, Yogurt and Pomegranate -

Tahini mixed hung yogurt spread on grilled long brinjal slices, sprinkled with pomegranate pearls and rolled

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Long brinjals (लम्बे बैंगन), Tahini (ताहीनी)

Cuisine : Fusion

Course : Snacks and Starters


For more recipes related to Aubergine with Tahini, Yogurt and Pomegranate checkout Masala Rawa Baingan, Karare Baingan, Baingan Pakora, Benguni . You can also find more Snacks and Starters recipes like Cheesy Broccoli Balls Marble Cookies Aloo Bhaja-SK Khazana Harissa Hot Wings

Aubergine with Tahini, Yogurt and Pomegranate

Aubergine with Tahini, Yogurt and Pomegranate Recipe Card

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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aubergine with Tahini, Yogurt and Pomegranate Recipe

  • Long brinjals 2

  • Tahini 2 tablespoons

  • Hung yogurt 4 tablespoons

  • Pomegranate pearls fresh, 4 tablespoons + to garnish

  • Olive oil 3-4 tablespoons

  • Salt to taste

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 14 teaspoon

  • Juice of 1/2 lemon

Method

Step 1

Trim the two ends of brinjals and cut into thin long slices with a peeler or with a sharp knife.

Step 2

Heat olive oil in a non-stick grill pan. Place the slices in the grill pan and grill, turning sides, till evenly light golden on both sides.

Step 3

Put hung yogurt and tahini in a bowl. Add salt, cumin powder, red chilli powder, lemon juice and mix well. Add pomegranate pearls and mix.

Step 4

Remove the brinjal pieces from the grill pan, lay them flat on table top, place some of the yogurt mixture at one end and roll.

Step 5

Keep the rolls on a serving plate, sprinkle a few pomegranate pearls on each and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.