Samsung Microwave Oven, Cookbook

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51
AUBERGINE TIAN
PREPARATION TIME: 10 mins
COOKING TIME: 15 mins
SERVES: 2
METHOD
Wash and dry aubergine. Cut it into round slices of
½cm. Apply salt, red chilli powder and rub mustard
oil on the slices. Leave for 10 minutes to rest, for the
oil to soak into the aubergine slices. Add onion,
green chillies, ginger, coriander, cumin powder, dry
coriander seeds and crushed red chilli in the hung
curd. Add salt. Take a microwave-proof plate and
arrange all aubergine slices separately. Microwave
each side on HIGH for 45 seconds by turning the
slices. Take a soaking paper and put aubergine slices
on it, one by one. Now take one slice of aubergine,
spread some curd filling. Arrange another slice on
top, apply filling again and make a tower of 5-6
slices. Make a quenelle of remaining curd dip and put
on top. Garnish it with mint leaf. Decorate it with a
few cut cherry tomato.
SPECIAL NOTES: The paper will absorb the excess
oil from the aubergine slices. The curd should be
hung overnight to get good hung curd.
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INGREDIENTS
100 gm Medium-sized aubergine
50 ml Mustard oil
2 gm Red chilli powder
2 gm Salt
75 gm Hung curd
25 gm Chopped onion
5 gm Chopped green chillies
5 gm Chopped ginger
2 gm Chopped coriander leaves
2 gm Roasted cumin powder
2 gm Crushed and roasted coriander seeds
(dhania)
1 Whole red chilli, crushed
2 Cherry tomatoes
1 sprig Mint leaves
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Samsung-2012-BN.qxd 3/30/2012 3:16 PM Page 51