Smoked Baingan Salad

This Smoked Baingan Salad is the perfect winger to serve with your meals its a smoky yogurt with coconut-y flavours combined with fried spiced eggplant. A true flavour bomb!

Love Eggplant? Try my Air Fryer Stuffed Baingan | Baked Stuffed Brinjal, Stuffed Brinjal Curry | Gutti Vankaya | Yengai, Easy Baingan Bharta (Smoky eggplant stir-fry)

Some matches finger like they were made in heaven, and this spiced eggplant and smoked yogurt pairing is one of them.

This is substantially a loaded raita dip recipe but I dont want to put it in a box this can go so well with so many meals and cuisines. I love this with some lavash crackers, some toasted sourdough, or plane just withal with roti and sabzi. You can serve this up as an Indian salad titbit to have just as is, as well! This would moreover be fantastic withal with some biryani or pulao the smokiness and creaminess will pair perfectly with the spiced fragrant rice.

I really like to serve this when Im hosting friends over considering its one of those dishes that comes together so beautifully, presentation wise! The spiced eggplant rounds and onion rings topped with a layer of smoked yogurt squint impressive (but all it takes is a few pantry ingredients and easy steps).

All you need is a piece of soot to smoke the curd so dont worry well-nigh any complicated equipment or steps when I say this is an easy recipe, I midpoint it!

This recipe comes together with less than 10 (and all pantry) ingredients
You dont need any fancy equipment for this
Theres whimsically any chopping or prep work required

Ingredients You'll Need to Make Smoked Baingan Salad

Eggplant/Brinjal/Baingan one large baingan sliced in a � inch thickness
Onions two large onions, sliced into rounds
Curd one cup of homemade or storebought curd, alternatively you can use greek yogurt
Coconut Milk you can use any kind of coconut milk that you have on hand.
Salt just a pinch (for both the curd mixture and the marinade)
Sugar then just a pinch to wastefulness the flavours
Coconut Oil this is for frying the brinjal, I wouldnt sub for a neutral oil since this adds flipside layer of the coconut-y flavours
Kashmiri Chili Powder 3 big tablespoons for a red & spicy marinade!
Turmeric just a pinch
Jeera Powder this will add on to the unvigilant flavours weve got going on in this recipe, dont skip!
Vinegar just a few tablespoons to form a paste-like consistency for the marinade. Can sub with lemon juice

How to Make Smoked Baingan Salad

1. 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 unzip a thick paste consistency.

2. Rub the marinade all over the baingan slices, ensuring they are evenly coated. Set whispered and let it marinate for well-nigh 15-20 minutes.

3. In a separate bowl, whisk together curd, coconut milk, salt, and sugar until well combined.

4. To add a smoky flavour to the curd mixture, you can use a smoking technique. Place a piece of smouldering soot in a small heat-resistant trencher or foil. Drizzle a few drops of oil on the soot and quickly imbricate the trencher with the curd mixture. Indulge it to smoke for a few minutes to infuse the flavour. Then remove the charcoal.

4. 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 stave crowding the pan. Add increasingly coconut oil to the pan, if needed. Remove the baingan from the pan and set aside.

5. Refrigerate the smoked curd mixture for well-nigh 30 minutes to nippy and let the flavours meld together.

6. To hoke the salad, unify the fried baingan slices on a servin platter. Top them with the sliced onion rings. Pour the chilled smoked curd mixture over the baingan and onions, evenly tent the layers. Garnish with fresh coriander leaves and serve.

Richas Top Tricks to make the weightier Smoked Baingan Salad

Smoking the Curd:

To smoke the curd, place a piece of smouldering soot in a small heat-resistant trencher or foil. Drizzle a few drops of oil on the soot and then place the small trencher inside the larger trencher with the curd. Imbricate with a lid immediately and indulge it to smoke for a few minutes to infuse the flavour. Then remove the soot and discard it.

I order my soot cubes on Amazon.

If youre looking to try or serve up a unique looking and tasting side unendingly soon, youve just got to try this smoked brinjal raita. Its rare for a side dish to be so packed with flavour truly infused throughout levels in this recipe, and without making this Im questioning why that is! I want ALL the flavour, ALL the drama, ALL the presentation plane if what Im serving isnt the star dish of the night. If you think well-nigh it, what makes a main so good is often what its served with.

Serve this with my chicken biryani or kabuli chana pulao for the most yum combo! I moreover have a lot of other traditional raita recipes up for you to try out as well!

I cant wait to see how you plate this one! Be sure to send me pictures and happy cooking!

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