Aubergine, cut into roundels: 1 large

Olive oil: 1 tbsp

Onion, cut into roundels: 2

Capsicum, cut into roundels: 1

Tomato, cut into roundels: 2

Cheese, grated: 2 tbsp

Salt to taste


Hung curd: 1 cup

Red chili powder: 1 tsp

Garlic, chopped: 3



  1. Heat a skillet, add 1/2 tbsp olive oil & place the aubergine roundels & onion roundels, brown them on both sides.
  2. Remove & keep aside.
  3. Heat a pan, add 1/2 tbsp olive oil, place the aubergine roundel, capsicum roundel on top, tomato roundel & onion roundel & make a neat stack.
  4. Sprinkle cheese & salt on top, seal with another aubergine roundel.
  5. Repeat with the rest of the aubergine roundels.
  6. Cook, covered for 2 mins on slow.
  7. Take a bowl, add hung curd & beat well.
  8. Add red chili powder, garlic & salt, mix well.
  9. Pour over the aubergine parcels & serve hot.
  10. NOTE: The combination of hot parcels with the chilled yogurt dip is unique & interesting. Enjoy!

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