The Pepper Cook Logo

the pepper cook

Simplified International Flavours

eggplant rings on mint yoghurt

A quick recipe of mildly spiced eggplant on a garlic and mint yoghurt base, ideal as a dinner side or a substitute for a salad. Perfect for Christmas dinner!

Ingredients

  • For eggplant :
  • 1 large eggplant, about 500g
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon red chilli powder
  • 1 egg, well beaten
  • 5 tablespoons rice flour
  • ¼ cup oil
  • For yoghurt base :
  • 1½ cups plain, unflavoured yoghurt
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon red chilli powder
  • 2-3 cloves garlic, pounded or grated
  • 10-15 mint leaves
  • Tempering : (optional)
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 10-12 curry leaves
A quick recipe of mildly spiced eggplant on a garlic and mint yoghurt base, ideal as a dinner side or a substitute for a salad. Perfect for Christmas dinner!

Instructions

  • 1. Cut the eggplant into ½ inch thick rings; if you want to make the effort to make the eggplant look prettier cut out little circles from the center. Rub salt on the eggplant and allow it to sit in a colander for about 15-20 minutes so the bitter juices run out.
  • 2. Pat eggplant dry. Apply cumin and red chili powder to the eggplant pieces.
  • 3. Heat ¼ cup oil in a shallow frying pan on medium heat.
  • 4. Beat one egg. Dip eggplant slices in egg (if using) and then in rice flour and fry in a frying pan. If not using egg, just dip eggplant in rice powder - there should be enough moisture for rice powder to stick onto eggplant slices. Place slice in hot oil.
  • 5. Turn the eggplant pieces after 3-4 minutes when bottom sides are golden brown. Fry until each side unit nicely browned, about 6-8 minutes total.
  • 6. Remove browned eggplant slices on a paper towel so excess oil is absorbed.
  • 7. To make the yogurt base for the eggplant, whisk yogurt with salt, cumin, red chili powder, mint leaves and garlic.
  • 8. Arrange the yogurt in shallow dish. Place fried pieces of eggplant pieces on top.
  • 9. Optionally you can temper the eggplant yogurt. Heat oil until hot in a frying pan; add black mustard seeds and curry leaves. When the mustard seeds start to pop, in about 1 minute pour the hot oil over the egg plant.
  • 10. Serve immediately or chilled.

    Serves: 4-6 as a side
    Ingredients: 12
    Prep Time: 10 minutes
    Cooking Time: 8 minutes
go back
Print Friendly

Leave a Reply

Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

about me

latest recipe

Mom’s Recipe #3 – Rice with Fried Potatoes (Taheri)

read more
Subscribe to have new recipes delivered right to your inbox!
Name
Email *
Follow The Pepper Cook On Instagram