| 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.
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