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| 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 |
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