Bengali-Style Aubergine Cooked in Yoghurt

Thinly sliced aubergines fried until soft and simmered in a spiced, sweetened yoghurt sauce garnished with fresh coriander.

Vegetarian Gluten Free Aubergine Bengali Yoghurt

Estimated Nutrition

Calories

204.1

kcal / serving

612.4 kcal total

Carbs

14.8g

per serving

44.5 g total

Fat

14g

per serving

42.1 g total

Protein

4.9g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

Dairy

250

Plain Yoghurt

NutsSeeds

pinch

Turmeric

ground

to taste

Salt

0.5

tsp

Red Chilli Powder

tsp

Cumin Seeds

toasted and ground

handful

Coriander

fresh leaves, chopped, for garnish

OilsFats

Vegetable Oil

Vegetables

400

Aubergine

small Japanese-style, thinly sliced into rounds

Method

Dust aubergine slices with turmeric, salt, and half the red chilli powder.

Heat oil in a large non-stick frying pan and fry aubergine until soft.

Beat 200ml of yoghurt with sugar, salt, and remaining chilli powder in a bowl.

Heat yoghurt mixture in a saucepan gently for five minutes while stirring.

Stir in ground cumin and aubergine slices and heat gently to combine.

Add remaining 50ml of yoghurt, adjust salt, and garnish with coriander.