Yogurt and Grilled Eggplant Relish Recipe
Summary
Preparation Time45 MinCooking Time10 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Scallions | 1 Tablespoon, finley sliced | |
| Eggplant | 1 Medium | |
| Yoghurt- 2 cups, plain low-fat | ||
| Tomato- 1 medium, blanched and cut into 1/4 inch pieces | ||
| Ginger | 1/4 Teaspoon, freshly grated | |
| Mint | 2 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1) Soak the scallions in a bowl of col water, for 30 minutes.
2) Drain well and pat dry.
MAKING
3) Grill the eggplant over hot coals, until it begins to char.
4) Roll it until all the sides are charred.
5) Peel off the darkened skin and give it a quick was it needed.
6) Chop the eggplant to pulp
FINALIZING
7) In a bowl, put yoghurt and whisk with a fork until creamy.
8) Add in eggplant, scallions, tomato, ginger, mint, cayenne and black pepper.
9) Check for seasoning.
SERVING
10) Chill and serve.
1) Soak the scallions in a bowl of col water, for 30 minutes.
2) Drain well and pat dry.
MAKING
3) Grill the eggplant over hot coals, until it begins to char.
4) Roll it until all the sides are charred.
5) Peel off the darkened skin and give it a quick was it needed.
6) Chop the eggplant to pulp
FINALIZING
7) In a bowl, put yoghurt and whisk with a fork until creamy.
8) Add in eggplant, scallions, tomato, ginger, mint, cayenne and black pepper.
9) Check for seasoning.
SERVING
10) Chill and serve.
Chef
