Yummy! Thick slices of eggplant are deep fried until golden, then dressed with a fabulous yogurt, green chili, cilantro and walnut dressing. Serves four happy eggplant lovers.
INGREDIENTS (for 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.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.