Aubergine with Tahini, Yogurt & Pomegranate Tahini mixed hung yogurt spread on grilled long brinjal slices, sprinkled with pomegranate pearls and rolled This recipe is from FoodFood TV channel By Sanjeev Kapoor 08 Jun 2021 in Recipes Course New Update Main Ingredients Long brinjals, Tahini Cuisine Fusion Course Snacks and Starters Prep Time 16-20 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Aubergine with Tahini, Yogurt & Pomegranate 2 Long brinjals 2 tablespoons Tahini 4 tablespoons Hung yogurt 4 tablespo + to garnish Fresh pomegranate pearls 3-4 tablespoons Olive oil to taste Salt 1/2 teaspoon Cumin powder 1/4 teaspoon Red chilli powder 1/2 Lemon , juice extracted Method Trim the two ends of brinjals and cut into thin long slices with a peeler or with a sharp knife. Heat olive oil in a non-stick grill pan. Place the slices in the grill pan and grill, turning sides, till evenly light golden on both sides. Put hung yogurt and tahini in a bowl. Add salt, cumin powder, red chilli powder, lemon juice and mix well. Add pomegranate pearls and mix. Remove the brinjal pieces from the grill pan, lay them flat on table top, place some of the yogurt mixture at one end and roll. Keep the rolls on a serving plate, sprinkle a few pomegranate pearls on each and serve immediately. #Cumin powder #Fresh pomegranate pearls #Hung yogurt #Lemon #Long brinjals #Olive oil #Red chilli powder #Salt #Tahini Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article