My mother used to make this dish for us. In her version of the dish, she would fry the egg plants and serve it on top of the yogurt. But in order to make it healthy, I have roasted the sliced egg plant with very little oil.
I make it when my husband and I have gone overboard with our cheat days, and want to compensate for them by having something healthy and light.
It can be served on its own, as a main course with rotis. Or you can serve it as a side with Biryani or any other Pakistani main course like Qourma or Karhai. I personally like it on its own. 🙂 Here is the recipe:
Serves – 2
Prep time – 5 mins
Cooking time – 15 mins
Egg plant – 2 medium sized
Yogurt – 1/2 kg
Salt – as per your taste
Black pepper – as per your taste
Chaat masala- as per your taste
Oil – as needed
Green chillies – sliced for garnish
Parsley or coriander – for garnish
Beat the yogurt with salt, black pepper, and chaat masala. Keep it aside.
Slice the egg plant in rounds, brush them with very little oil and roast them on the pan or in oven till they are golden brown.
Dish out the yogurt, set the roasted egg plant slices and garnish it with sliced green chilies and parsley. The dish is ready. 🙂
I wanted to keep it less oily, but you can also temper the dish by heating quarter cup oil. Once the oil heats up, add in curry leaves, whole cumin seeds and whole mustard. Then Pour the hot oil over the dish. Serve this dish cold with fresh rotis and enjoy :).