Page 8 - CBS Cookbook

Roasted Eggplant Potato Salad

Ms. Abna Ajmal (IT Systems Officer)
Turkey

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Ingredients:

1 Eggplant - cut into thin slices Pomegranate
2 medium Potato - cut into thin Oil for frying
slices Yoghurt - 2 cups
Parsley leaves (finely chopped) Garlic paste - 2 tsp
Preparation:

1. Season sliced potatoes with salt and pepper; season sliced eggplants
with chili powder and salt.

2. Shallow fry the seasoned potatoes and eggplants until they are soft.
3. Mix garlic paste and salt into the yoghurt and keep it aside

4. Layering into a deep tray add in the fried potatoes first and then add the
eggplant.

5. Then the parsley leaves as the third layer and the last layer will be
the garlic yoghurt sauce.

6. Smooth the top of the sauce with a spatula.

7. Top them with pomegranate seeds .