Mridula's indian kitchen

Yield: 1 servings

Measure Ingredient
1 large Aubergine
5 ounces Whole milk natural yoghurt
2 teaspoons Chopped fresh ginger
1 Green chilli; chopped
½ ounce Fresh coriander; including the
; tender stalks,
; roughly chopped
½ teaspoon Salt
½ teaspoon Sugar
½ teaspoon Paprika

Pre-heat the grill to high and make at least two small incisions in the aubergine to prevent it from bursting during cooking. Place the whole aubergine approximately 6 inches below the element and grill for 8-10 minutes, turning it over half way through. Remove and cool thoroughly.

Slit the aubergine lengthways into two halves and scrape off the flesh with a knife or a spoon. Discard the skin.

Process the aubergine flesh along with the remaining ingredients, except for the paprika, until smooth. Transfer to a serving dish and sprinkle the paprika on top.

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Carlton Food Network

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