Crisp Eggplants with Sweet-spiced Yoghurt and Pomegranates

Inspired by eggplants eaten in a friends house years ago, she said it was her mother in-laws dish who was from Hyderabad. That was years ago so I cannot vouch for authenticity but it is the way I make it in mine; it is so simple but really delicious. She served it as part of a meal but I also love it as it is with a little crispy naan. You can also add chickpeas to the hot spiced oil before adding to the yoghurt for extra protein. The pomegranates add a lovely texture, colour and burst of sweet, sour freshness but if you don’t have any, add some halved baby tomatoes. Lastly, you can griddle your eggplants instead of frying them, it will not taste as good but will still be lovely.

Serves 2-3

  • 1 medium sized eggplant, sliced into 1cm long slices, season well
  • Vegetable of for frying
  • Salt and black pepper to taste
  • Good handful of pomegranate seeds

Yoghurt topping

  • 250g Greek yoghurt
  • 1 tbs. vegetable oil
  • 2 tsp. sugar or to taste
  • ¾ tsp. brown mustard seeds
  • ¾ tsp. cumin seeds
  • 12-14 curry leaves
  • 2 dried red chillies
  • A handful of fresh chopped coriander

Pour around 1 cm of oil in a large frying pan. Add as many slices as you can get in one layer, cook on a medium-high flame until golden on the base, around 3 minutes, turn the slices and repeat on this side. Season. Drain well and place on 2 pieces of kitchen roll.

For the topping, heat the oil in a small saucepan. Add the mustard and cumin seeds, once they start to pop add the chillies and curry leaves and cook for a further 10 seconds or until cooked through. Pour into yoghurt with the sugar, coriander and seasoning.

Place the eggplants on a large serving plate, slightly over-lapping in a circular pattern. Spread the yoghurt over central eggplants leaving a large 3”ish border. Garnish with the pomegranate seeds and coriander leaves and serve immediately.


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