Just that I used my own herbs. Fresh from the garden. Nothing beats the refreshing punch they dress up a dish with.
Any roasted Aubergine recipe is welcomed at our table. Without conflict of any sort. This one uses grilled slices of Baingan, call it Aubergine, Egg plant or Brinjal, the best of this dark beauty comes when it is charred a little bit.
Then go on dressing the pulpy buttery flesh with just about anything you fancy at the time. Works for me. The roasted pulp of an eggplant is like a blank canvas and you can add your flavor of the day to it.
My flavor of the day this time was some yogurt, some nuts and a rich infusion of Dill and Thai Basil.
Pan grilled slices of Egg plant. Bite sized slices would help. I used larger round Brinjals from local markets as I find these the best flavored. Those smaller Japanese ones are just not enough buttery when grilled.
Arranged the grilled slices in a deep dish. I grilled the slices in a greased pan. If making a larger quantity grilling them in an oven will be more convenient.
The Dill in my garden has gone for flowering so the flowers also adorn this salad. Yummy they are, and the most fragrant.
Brinjal sliced approximately 250 gm
(I used half of a huge brinjal, sliced, salted and grilled with a brushing of oil in a pan )
a cup of thick creamy yogurt , whisked
3-4 tbsp or pomegranate seeds
3-4 tbsp of freshly toasted chopped mixed nuts ( I used sunflower seeds, almonds and pine nuts)
salt and pepper to taste
Dill greens and Thai Basil torn to pieces about 1/2 cup
a sprinkling of red chilly powder
Yes, my spice of the day turned out to be the red chilly powder at the last moment.
It is a well loved salad for us and has entertained many guests too with applauds.
Those who abhor Brinjals hesitate first, as if it is mandatory for them to not look at Brinjals, and then follow others in getting second and third servings.
I love this salad as a meal too. As a side dish, this will be the first dish to be polished off. Serve any which way you like. In a sandwich if you make it using Greek yogurt or hung curd.
I want to try this with grilled Zucchini too. Any one who has tried such a salad with Zucchini?
Or any other grilled to squishy vegetable? Please do let me know.