Brinjal With Walnut Dressing Recipes
BRINJAL WITH WALNUT DRESSING
The mild flavor of brinjal, also known as aubergine or eggplant, lends itself to sauces. This spicy yogurt sauce is no exception.
Provided by Yogini
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
- Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
- Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
- In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
- Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 17.3 g, Cholesterol 15.9 mg, Fat 27.5 g, Fiber 6.1 g, Protein 8.8 g, SaturatedFat 5.2 g, Sodium 60.9 mg, Sugar 10 g
WALNUT VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 20m
Yield about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
- Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.
DR. FUHRMAN'S WALNUT VINAIGRETTE DRESSING
This is from a recipe on drfuhrman.com. It is the best vinaigrette I have ever tasted, healthy or not. Everyone who has tasted this salad dressing asks for the recipe. You need a high speed blender or food processor to make the dressing so the raisins and nuts blend with the rest of the ingredients. We have this dressing every day for lunch on a salad of romaine lettuce with extra toppings like green or red pepper, avocado, cucumber, grape tomatoes, pumpkin seeds, sunflower seeds, raw nuts, raisins, sesame seeds, ground flax seed, etc. We like the nuts left whole and put on the salad instead of putting them in the dressing but they should be included in the salad one way or the other to help the absorption of the nutrients in the salad. When I make it, I usually quadruple the dressing recipe and store it in glass jars in the refrigerator.
Provided by Anne Sainz
Categories Salad Dressings
Time 5m
Yield 1 c, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a high speed blender or food processor.
- Blend until well combined.
BRINJAL WITH WALNUT DRESSING
The mild flavor of brinjal, also known as aubergine or eggplant, lends itself to sauces. This spicy yogurt sauce is no exception.
Provided by Yogini
Categories Vegetarian Stuffing and Dressing
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
- Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
- Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
- In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
- Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 17.3 g, Cholesterol 15.9 mg, Fat 27.5 g, Fiber 6.1 g, Protein 8.8 g, SaturatedFat 5.2 g, Sodium 60.9 mg, Sugar 10 g
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