New Update
Main Ingredients | Eggplant, Yogurt |
Cuisine | Fusion |
Course | Salads |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 2 medium eggplants, peeled and cut into small pieces
- 1 cup yogurt
- Oil to deep fry
- 3 garlic cloves, grated
- 1 teaspoon dry mint leaves powder
- Salt to taste
- 1 tablespoon chopped fresh mint leaves
Method
- Heat sufficient oil in a kadai and deep-fry the eggplant pieces till golden. Drain on absorbent paper. Whisk yogurt, garlic, dry mint powder and salt in a bowl.
- Arrange the fried eggplant pieces on a serving plate. Pour the yogurt mixture on top and garnish with mint leaves. Serve immediately.
Nutrition Info
Calories | 446 |
Carbohydrates | 11.4 |
Protein | 9.4 |
Fat | 40.3 |
Advertisment