Aubergines or brinjals are one of my favourite vegetables but no one at my home likes them really so they rarely come home. I have adapted and tried this dish from a recipe I read a few days back. It is a pretty simple dish with lovely complexities of flavours. I am now hoping that others at home like it too so that I can make aubergines more often at home! This will make for a great party dish too. It's simple, quick to cook and easy to eat!
|Pan Seared Aubergines with a Yoghurt Dip|
Pan Seared Aubergines with a Yoghurt Dip
For the Pan Seared Aubergines
1 large aubergine or brinjal
1 tbsp olive oil
Salt to taste
For the Dip
3 tbsps yoghurt
1 garlic clove crushed
10 fresh corriander leaves finely chopped
5 fresh mint leaves finely chopped
Salt to taste
Pan Seared Aubergines
|Pan Seared Aubergines|
Cut the aubergines into half inch rounders.
Rub each slice with olive oil and season with the salt. Heat a pan and cook these slices on both sides.
|Cooking the aubergine slices on the pan|
The best way to know that these are cooked is to see the skin colour. If the aubergines are done, the skin will turn brownish throughout the width of the slice. If the middle is still purplish, let it cook for a bit more.
The yoghurt needs to be thick and creamy for this dip. You can either hang it for half an hour or use the trick I have recently learned that I used. Put the yoghurt on your everyday chhalni with a bowl under for the water to drip into.
Leave the yoghurt like this for about 15 minutes and voila! I collected about half a bowl of water from 3 tbsps of yoghurt using this trick.
|The water collected from the yoghurt|
Whisk in the crushed garlic clove, the fresh herbs and salt till it becomes a nice creamy dip.
|Adding the garlic and fresh herbs to the yoghurt|
There are two serving options. You can serve the aubergines with the dip on the side.
|Pan Seared Aubergines with the Yoghurt Dip on the Side|
You can also serve a dollop of the dip on each aubergine slice.
|Pan Seared Aubergine with the Yoghurt Dip on the Top|