Aubergine In Hung Curd Recipe

Recipe By Slurrp

Aubergine in Hung Curd is a delicious and healthy Indian dish made with eggplant and a creamy hung curd sauce. The eggplant is first roasted until tender and then mixed with a flavorful sauce made from hung curd, spices, and herbs. This dish is packed with flavors and can be served as a side dish or a main course. It is a perfect choice for vegetarians and a great way to enjoy the goodness of eggplant.

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40minstotal
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Ingredients for Aubergine In Hung Curd Recipe

  • 1/2 Large Eggplants
  • As required Salt, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 cup Hung Curd
  • 1/4 teaspoon Garlic Paste
  • 1/4 teaspoon Ginger Paste
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Red Chili Powder
  • 1/4 tablespoon Lemon Juice
  • as needed Chopped Coriander Leaves, For Garnish

Directions: Aubergine In Hung Curd Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut the eggplant into thick slices and sprinkle salt on both sides. Let it sit for 10 minutes to remove excess moisture.
  • STEP 3.Rinse the eggplant slices and pat them dry with a paper towel.
  • STEP 4.Brush the eggplant slices with olive oil and place them on a baking sheet.
  • STEP 5.Roast the eggplant slices in the preheated oven for 20-25 minutes, or until they are tender and slightly browned.
  • STEP 6.While the eggplant is roasting, prepare the hung curd sauce. Take hung curd in a bowl and whisk it until smooth.
  • STEP 7.Add garlic paste, ginger paste, cumin powder, coriander powder, red chili powder, salt, and lemon juice to the hung curd. Mix well.
  • STEP 8.Once the eggplant slices are roasted, remove them from the oven and let them cool slightly.
  • STEP 9.Spread a generous amount of the hung curd sauce on each eggplant slice.
  • STEP 10.Garnish with chopped coriander leaves and serve hot.
  • STEP 11.Enjoy the delicious Aubergine in Hung Curd as a side dish or a main course.

Cooking Tips

  • Make sure to choose firm and fresh eggplants for the best results.
  • You can adjust the spice level according to your taste preferences.
  • If you don't have hung curd, you can strain regular yogurt in a cheesecloth for a few hours to remove the excess moisture.

Storage and Serving

  • Leftover Aubergine in Hung Curd can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the dish in the microwave or oven before serving.
  • Serve the Aubergine in Hung Curd as a side dish with roti, naan, or rice.
Nutrition
value
90
calories per serving
5 g Fat2 g Protein10 g Carbs2 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    2g
  • Carbs
    10g
  • Fiber
    2g

MacroNutrients

  • Carbs
    10g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    80mg
  • Iron
    < 1mg
  • Vitamin A
    45mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    36mg
  • Manganese
    2mg
  • Phosphorus
    31mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp