RECIPE
GRILLED AUBERGINE
IN MINT-CINNAMON
SAUCE
PROVIDED BY
SAMAR HARLARNKAR
Ingredients: Instructions:
1 big eggplant (baingan),
about 400 gm, or 3-4 long eggplants •
•
300 gm yogurt
1-2 tsp honey
2 tbsp mint leaves (pudina),
finely chopped
1 tbsp parsley, finely chopped
4 garlic cloves, finely chopped
1 tbsp olive oil
A pinch of salt
1-4 tsp cinnamon powder
1-4 tsp cumin (jeera) powder
(optional, if you desire additional
flavour, I don’t usually add this)
2 tbsp chopped black olives
100 | AAARZU | WEDDING ISSUE 04.2017
•
•
•
•
Whip the yogurt with a fork until smooth.
Add all the ingredients, except the eggplant and parsley, and mix
well Set aside.
Slice the eggplants thin, almost to papad thickness, cut in half if too
large to handle.
Lay on absorbent paper, sprinkle salt. When the water leaches out,
pat dry.
Grill in an oven heated to 175° C or on a hot grill pan with a little olive
or sesame oil.
When cooked, arrange the slices on a plate. Pour yogurt sauce over
them. Dress with parsley and chopped olives. And savour it!