Aubergine with Tahini, Yogurt & Pomegranate | Cooksmart | Sanjeev Kapoor Khazana

Tahini mixed hung yogurt spread on grilled long brinjal slices, sprinkled with pomegranate pearls and rolled

AUBERGINE WITH TAHINI, YOGURT AND POMEGRANATE

Ingredients

2 long brinjals
2 tbsps tahini
4 tbsps fresh pomegranate pearls + to garnish
4 tbsps hung yogurt
3-4 tbsps olive oil
Salt to taste
½ tsp cumin powder
¼ tsp red chilli powder
Juice of ½ lemon

Method

1. Heat olive oil in a non-stick grill pan.
2. Trim the two ends of brinjals and cut into thin long slices. Place the slices in the grill pan and grill, turning sides, till light golden.
3. Put hung yogurt and tahini in a bowl. Add salt, cumin powder, red chilli powder, lemon juice and mix well. Add 4 tbsps pomegranate pearls and mix.
4. Remove the brinjal pieces from the grill pan, lay them flat on table top, place some of the yogurt mixture at one end and roll.
5. Keep the rolls on a serving plate, sprinkle a few pomegranate pearls and serve immediately.

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Cuisine - Fusion

Course - starter

Dish - starter