Smoked Baingan Salad

platter with fried eggplant slices and sliced onion topped with a curd mix

The smoky yogurt infused with delightful coconut-y flavors, paired with fried spiced eggplant, creates a true explosion of taste.

Course Side Dishes

Cuisine Indian

Diet Gluten Free

Prep Time 5

Cook Time 20

Chilling Time 30

Total Time 55

Servings people

Calories 182kcal

Author Richa

Ingredients

1 large Baingan eggplant, sliced into ¼-inch thick rounds
2 Onions sliced into rounds
1 cup Curd or Yogurt
½ cup Coconut milk
¼ teaspoon Salt
½ teaspoon Sugar
2-3 tablespoons Coconut oil

Marinade:

3 tablespoons Kashmiri Chilli Powder
½ teaspoon Turmeric powder
1 teaspoon Salt
½ teaspoon Jeera or Cumin powder
3-4 Tablespoons Vinegar as needed to make a thick paste

Instructions

In a small bowl, prepare the marinade by mixing Kashmiri Chilli Powder, turmeric powder, salt, and jeera powder. Add vinegar gradually, stirring well, until you achieve a thick paste consistency.
Rub the marinade all over the baingan slices, ensuring they are evenly coated. Set aside and let it marinate for about 15-20 minutes.
Heat coconut oil in a pan over medium heat. Fry the marinated baingan slices in batches until they soften slightly and the marinade cooks a bit. Do this in batches to avoid crowding the pan. Add more coconut oil to the pan, if needed. Remove the baingan from the pan and set aside.
In a separate bowl, whisk together curd, coconut milk, salt, and sugar until well combined.
To add a smoky flavor to the curd mixture, you can use a smoking technique. Place a piece of smoldering charcoal in a small heat-resistant bowl or foil. Drizzle a few drops of oil on the charcoal and quickly cover the bowl with the curd mixture. Allow it to smoke for a few minutes to infuse the flavor. Then remove the charcoal.
Refrigerate the smoked curd mixture for about 30 minutes to chill and let the flavors meld together.
To assemble the salad, arrange the fried baingan slices on a serving platter. Top them with the sliced onion rings. Pour the chilled smoked curd mixture over the baingan and onions, evenly covering the layers. Garnish with fresh coriander leaves and serve.

Video

Notes

Smoking the Curd:

To smoke the curd, place a piece of smoldering charcoal in a small heat-resistant bowl or foil. Drizzle a few drops of oil on the charcoal and then place the small bowl inside the larger bowl with the curd. Cover with a lid immediately and allow it to smoke for a few minutes to infuse the flavor. Then remove the charcoal and discard i

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