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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

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Aubergine with Tahini, Yogurt & Pomegranate

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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

  1. Trim the two ends of brinjals and cut into thin long slices with a peeler or with a sharp knife.
  2. 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.
  3. 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.
  4. 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.
  5. Keep the rolls on a serving plate, sprinkle a few pomegranate pearls on each and serve immediately.
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