| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | Mridula’s, Indian, Kitchen | 1 | servings |
INGREDIENTS
| 1 | lg | Aubergine |
| 5 | oz | Whole milk natural yoghurt |
| 2 | ts | Chopped fresh ginger |
| 1 | Green chilli; chopped | |
| 1/2 | oz | Fresh coriander; including the |
| ; tender stalks, | ||
| ; roughly chopped | ||
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/2 | ts | Paprika |
INSTRUCTIONS
Pre-heat the grill to high and make at least two small incisions in the aubergine to prevent it from bursting during cooking. Place the whole aubergine approximately 6 inches below the element and grill for 8-10 minutes, turning it over half way through. Remove and cool thoroughly. Slit the aubergine lengthways into two halves and scrape off the flesh with a knife or a spoon. Discard the skin. Process the aubergine flesh along with the remaining ingredients, except for the paprika, until smooth. Transfer to a serving dish and sprinkle the paprika on top. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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