Brinjal With Walnut Dressing Recipes
VEGETABLE TOP SALAD WITH WALNUT DRESSING
Steps:
- Make the dressing: Place the walnuts inside a ziptop bag. Use a rolling pin to lightly crush the walnuts into smaller pieces inside the bag. In a large bowl, whisk the walnuts, Cognac, pepper flakes and red wine vinegar with a generous pinch salt. Slowly whisk in the olive oil. Taste for seasoning.
- Make the salad: Pour the dressing over the greens and toss to coat. Drizzle honey in the bottom of a serving bowl. Add the greens. Sprinkle cheese over the top. Serve immediately.
BRINJAL WITH WALNUT DRESSING
The mild flavor of brinjal, also known as aubergine or eggplant, lends itself to sauces. This spicy yogurt sauce is no exception.
Provided by Yogini
Categories Vegetarian Stuffing and Dressing
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
- Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
- Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
- In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
- Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 17.3 g, Cholesterol 15.9 mg, Fat 27.5 g, Fiber 6.1 g, Protein 8.8 g, SaturatedFat 5.2 g, Sodium 60.9 mg, Sugar 10 g
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