Aubergine In Hung Curd Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the eggplant into thick slices and sprinkle salt on both sides. Let it sit for 10 minutes to remove excess moisture.
• STEP 3.Rinse the eggplant slices and pat them dry with a paper towel.
• STEP 4.Brush the eggplant slices with olive oil and place them on a baking sheet.
• STEP 5.Roast the eggplant slices in the preheated oven for 20-25 minutes, or until they are tender and slightly browned.
• STEP 6.While the eggplant is roasting, prepare the hung curd sauce. Take hung curd in a bowl and whisk it until smooth.
• STEP 7.Add garlic paste, ginger paste, cumin powder, coriander powder, red chili powder, salt, and lemon juice to the hung curd. Mix well.
• STEP 8.Once the eggplant slices are roasted, remove them from the oven and let them cool slightly.
• STEP 9.Spread a generous amount of the hung curd sauce on each eggplant slice.
• STEP 10.Garnish with chopped coriander leaves and serve hot.
• STEP 11.Enjoy the delicious Aubergine in Hung Curd as a side dish or a main course.

Cooking Tips

• Make sure to choose firm and fresh eggplants for the best results.
• You can adjust the spice level according to your taste preferences.
• If you don't have hung curd, you can strain regular yogurt in a cheesecloth for a few hours to remove the excess moisture.

Storage and Serving

• Leftover Aubergine in Hung Curd can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in the microwave or oven before serving.
• Serve the Aubergine in Hung Curd as a side dish with roti, naan, or rice.