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Bengali-Style Aubergine Cooked in Yoghurt

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

VegetarianGluten FreeAubergineBengaliYoghurt

Estimated Nutrition

Per Serving Total
Calories 204.1 kcals 612.4 kcals
Carbohydrates 14.8 grams 44.5 grams
Fat 14 grams 42.1 grams
Protein 4.9 grams 14.8 grams
Cook Time
25 mins
Produces
3 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tsp
Sugar
Dairy
250
ml
Plain Yoghurt
NutsSeeds
1
pinch
Turmeric
ground
1
to taste
Salt
0.5
tsp
Red Chilli Powder
1
tsp
Cumin Seeds
toasted and ground
1
handful
Coriander
fresh leaves, chopped, for garnish
OilsFats
30
ml
Vegetable Oil
Vegetables
400
g
Aubergine
small Japanese-style, thinly sliced into rounds

Steps

  • 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.