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Imam Bayildi & Haydari Dip

Wondering how to make an eggplant into a delicious dish. This is your recipe.
Imam Bayildi Haydari Dip Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-30 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • FOR Eggplant
  • 1 Large Eggplants
  • as required Water
  • to taste Salt
  • for Shallow Frying Olive Oil
  • One Pinch Nutmeg.
  • FOR Making Imam Bayaldi
  • 2 tbsp Olive Oil/Jaitun ka tel
  • 1 tbsp Garlic
  • 1 Onion
  • 2 Tomatoes
  • 1 tbsp Pine Nuts
  • 1 tsp Castor Sugar
  • 1 tbsp Hung Curd
  • 1 tbsp Cream Cheese
  • 2 tsp Processed Cheese
  • 1 tbsp Dill Leaves(Chopped)/ Shepu
  • 2 Garlic Clove
  • 1 tbsp chopped Parsley

HOW TO PREPARE IMAM BAYILDI & HAYDARI DIP

  1. 1

    For Eggplant:{Slit 1 large eggplant into half and make deep slit on the flesh.
  2. 2

    In salted water dip eggplant for 15 minutes then squeeze out water from eggplant and keep aside.
  3. 3

    Shallow fry eggplants in warm olive oil and remove it on a baking tray skin side down.
  4. 4

    In a pan warm 2 tbsp olive oil, add 1 tbsp chopped garlic, 1 chopped onion, 2 chopped tomatoes, ½ cup water and salt to taste.
  5. 5

    Put tomato mixture on top of eggplants, one pinch nutmeg, toasted pine nuts and castor sugar.
  6. 6

    Bake Eggplants at 160 degrees for 20 minutes.
  7. 7

    For Making Hydri Dip:{In a bowl add 1 tbsp hung curd, 1 tbsp cream cheese, 2 tsp of processed cheese, chopped dill leaves, chopped parsley, grated garlic clove and stir the dip.
  8. 8

    Serve Imam Bayildi on a platter, top it with hydari dip, coriander and drizzle virgin olive oil.
  9. 9

    Serve Imam Bayildi hot.
  10. 10

    }.
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