Aubergine Rounds | How to make Aubergine Rounds

By Aarti Nijapkar  |  14th Oct 2015  |  
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  • Aubergine Rounds, How to make Aubergine Rounds
Aubergine Roundsby Aarti Nijapkar
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

2

0





About Aubergine Rounds

Grill the brinjal (eggplant) and put on ready to eat stuff.

Aubergine Rounds is a delicious dish which is enjoyed by the people of every age group. The recipe by Aarti Nijapkar teaches how to make Aubergine Rounds step by step in detail. This makes it easy to cook Aubergine Rounds in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Aubergine Rounds at home. This amazing and mouthwatering Aubergine Rounds takes 10 minutes for the preparation and 30 minutes for cooking. The aroma of this Aubergine Rounds is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Aubergine Rounds is a good option for you. The flavour of Aubergine Rounds is palatable and you will enjoy each and every bite of this. Try this Aubergine Rounds and impress your family and friends.

Aubergine Rounds

Ingredients to make Aubergine Rounds

  • boneless chicken - 250 gms
  • olive oil - 2 tbsp
  • chopped ginger garlic - 2 to 3 tbsp
  • red chilli fresh chopped - 1 to 2
  • aamchur | dry mango powder - 1/4 tsp
  • lemon juice - 4 to 5 drops
  • black brinjal - (eggplant) 2
  • hummus - 1/2 cup
  • cherry tomato - 6 to 8
  • parsley for garnish
  • lemon zest - 1 tsp
  • salt to taste
  • red chilli powder - 1 tsp

How to make Aubergine Rounds

  1. Wash and cut the brinjal in round shape, marinate with salt, red chilli powder, turmeric powder and shallow fry on a grill pan.
  2. Boil or steam the chicken. You can even saute it.
  3. Heat a pan, add olive oil, ginger garlic chopped, red chilli, chicken and saute for 2 to 3 minutes.
  4. Add dry mango powder and salt. Cook for 5 to 6 minutes and then turn off the flame.
  5. For the hummus : Blend in a blender - boiled chickpea (soak in water for 5 to 6 hours) add garlic, ginger, green chili, salt, lemon juice and make a paste.

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