Brinjal With Walnut Dressing recipe

4 servings

3/4 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

1/4 teaspoon ground cayenne pepper

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.