ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
CuisineAsianIndianStove TopBudgetDairyMealHigh-FiberLow-SugarUnder 1 HourUnder 45 MinutesSpecial OccasionPan FryWeeknightDeep-FrySidesDinnerAppetizersEasyVegetarianHealthy

Yogurt-Topped Eggplant

Sumayya Dadarkar
Community Member
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Yogurt-Topped Eggplant
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Yogurt-Topped Eggplant

Ingredients

for 4 servings

•For the gram flour batter:

  • ½ cup gram flour (60 g)
  • 2 cloves garlic, minced
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ tablespoon salt
  • ¼ cup water (60 mL)
  • 1 large eggplant

•For garnish:

  • ½ cup yogurt (120 mL)
  • ½ tablespoon salt
  • 2 tablespoons oil
  • 1 tablespoon cumin seeds
  • ½ tablespoon turmeric powder
  • coriander, finely chopped
  • oil, for frying

Preparation

  1. Make the batter by simply mixing together all the ingredients. Set aside.
  2. Whisk the yogurt with salt. Set aside.
  3. Slice the eggplant into 0.5 cm wide slices.
  4. Heat a pan on medium heat and oil it well. Dip the eggplant slices into the batter and add to the pan.
  5. Pierce the slices with a fork. Flip them halfway and add ½ tbsp oil. Fry till golden brown. Remove from heat and arrange onto a plate.
  6. Place 1 tbsp of the whisked yogurt on every slice.
  7. For the garnish, heat 2 tbsp of oil on low heat and add cumin seeds. Allow them to start sizzling and then add turmeric powder. Remove from heat.
  8. Drizzle this on top of the yogurt-topped slices.
  9. Garnish with finely chopped coriander before serving.
  10. Serve hot with chapati or flatbread.
  11. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

Related Recipes