Ingredients:
1 large aubergine (baigan / brinjal / eggplant) or 3-4 small sized.
Olive oil - 6 tbsp.
Vinegar - 2 tbsp.
Garlic cloves - 3 (crushed).
Lemon juice - 1½ tbsp.
Cumin seed (Jeera) powder - 1 tsp.
Coriander (Dhania) powder - 1 tsp.
Cucumber (sliced into round shapes) - 1 no.
Tomatoes (chopped into quarters, seeds removed) - 2 nos.
Yogurt/Yoghurt - 2 tbsp.
Black pepper (powder) - 1 tbsp.
Salt to taste.
For Garnishing:
Coriander leaves (Dhania patta) chopped.
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Preparation:
=> Cut the brinjal (Baigan / Aubergine / Eggplant) into circles and brush with oil.
=> After heating grill the aubergine or baigan pieces after turning once so that both the sides are light golden brown.
=> Mix the oil, vinegar, garlic, cumin and coriander powder, and salt, pepper and lemon juice thoroughly. Then mix in the grilled brinjal or eggplant circles and stir gently.
=> Place them in a serving dish, chill in a fridge for 2-3 hours. Add (put) the tomatoes and cucumber pieces. Sprinkle yoghurt and coriander leaves on the top.
The aubergine or brinjal or eggplant or baigan salad is ready to be served at once.
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