Grilled Eggplant, Tomato Chutney

Prep: 15 min Cook: 15 min Number of Portions: 2

Ingredients

Eggplant round - 1 no
Oil -2 tbl spn
Coriander pwd - 3tsp
Jeera pwd - 1tsp
Salt - 1/2 tsp
Red chilly pwd - 1 tsp
Kasoori methi - 1 tsp
Amchoor - 4 tsp
Chopped green apple - 1/2 cup
For yogurt :- Hung yogurt - 2tbl spn
Garlic paste - 1tsp
Chopped coriander - 1 tbl spn
For chutney:- Chopped Tomato - 6 nos
Onion - 1 no (small
Salt - 1/2 tsp
Sugar -2 1/2 tbl sp
Vinegar - 3 tbl spn
Saunf - 2 tsp
Kalonji - 1 tsp

Method

  • Slice the eggplant horizontally into 2cm thick roundels. Mix all the spices in oil and apply it to the egg plant. Keep aside.
  • For the chutney mix all the ingredients and cook on a low flame till the chutney thickens up. Approx for 12 mins.
  • For the yogurt mix all the ingredients mentioned and keep aside.
  • Now on a heated grill or a pan gently place the eggplant and cook on both sides for a min on each side. Remove drop a dollop of hung yogurt and drizzle with tomato chutney. Sprin-kle with chopped green apples. Serve warm.