Brinjal With Walnut Dressing recipe
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Ingredients
- ¾ cup walnuts 1 eggplant 2 cups vegetable oil for frying 2 cups plain yogurt 1 minced hot green chile peppers 2 tablespoons chopped fresh cilantro salt to taste ¼ teaspoon ground cayenne pepper
Nutrition Info
- 332.7 caloriescarbohydrate: 17.3 gcholesterol: 15.9 mgfat: 27.5 gfiber: 6.1 gprotein: 8.8 gsaturatedFat: 5.2 gservingSize: -sodium: 60.9 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Brinjal With Walnut Dressing
Directions
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Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.