Mridula's indian kitchen
1 servings
Ingredients
| Quantity | 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 |
Directions
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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