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Aubergine- Eggplant And Yogurt Dip Recipe

Aubergine- Eggplant And Yogurt Dip is a popular Anglo-Indian Side-Dish
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Assemble Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 1 - large Aubergine
  • 2 tbsp - oil
  • 1 tsp - chopped Garlic
  • 1 cup - thick Curd
  • 2 tsp - Lime juice
  • 1 - Tomato chopped finely
  • 1 tsp - ground pepper
  • 2- Green chillies chopped
  • How to Make Aubergine- Eggplant And Yogurt Dip:

    1. Smear a little oil over the eggplant and using a fork prick the eggplant all over.
    2. Hold over the gas flame and roast till the skin is black and the eggplant is soft.
    3. Keep aside to cool.
    4. When the eggplant is cold, remove the skin and mash well with a fork
    5. Add the remaining oil, garlic, chopped tomato, lemon juice, chillies, pepper and salt and mix well.
    6. Add the yogurt and mix well.
    7. Serve as a side dish or as a dip with chips or crisps
    8. Recipe Courtesy: Anglo-Indian Recipes


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