Baked Eggplants Topped with Curds
by Tarla Dalal
Added to 19 cookbooks
This recipe has been viewed 13250 times
Baked Eggplants Topped with Curds is a simple recipe with common ingredients, but works as a great appetizer!
The brinjals are baked twice – first salted, and again with a coating of olive oil, ginger, garlic and other tongue-tickling ingredients.
The interesting thing is that after all this baking, the brinjals still retain their juiciness, which gives the dish a wonderful mouth-feel.
Topped with a dollop of curd, and garnished with tomatoes and coriander, the baked eggplants taste really awesome. Remember to place butter paper on the baking tray to prevent the brinjals from sticking to the tray.
Enjoy other exotic brinjal dishes like Brinjal and Bok Choy in Blackbean Sauce and Stuffed Bulgur and Brinjal Bake .
Nutrient values (Abbrv) per piece
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