By David Rocco’s Dolce India 

Recipe courtesy of Chef Rajdeep Kapoor

INGREDIENTS

– 2 kg large eggplants, sliced 1 cm thick
– Salt, QB
– 50 g red chili powder
– 50 g turmeric powder
– 25 ml lemon juice
– Oil for frying
– 1 can (28 oz./796 ml) peeled plum tomatoes
– 75 g chopped garlic
– 250 g hung curd or Greek yogurt
– 75 g chopped coriander
– 50 g ginger juliennes
– 25 g chopped green chilies
– 15 g royal cumin seeds

DIRECTIONS

Cut eggplants into 10 mm round slices and marinate with salt, lemon juice, turmeric powder and red chili powder.

Heat oil in a deep frying pan and fry eggplant slices till cooked and brown. Blanch, peel and chop tomatoes and make a concasse.

Make a mixture of hung curd, royal cumin, chopped garlic, green chilies and chopped coriander.

Spread the tomato concasse on the fried eggplant slices and top with the hung curd mixture. Garnish with chopped coriander and ginger juliennes. Serves 4-6.

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