Roasted Brinjal Stuffed With yogurt &Topped With Tomato Dip

Who don't like Brinjals?Well,I myself love brinjal a lot and I find this humble purple beauty with a glossy skin the most looking vegetable and there is something about brinjals that gets me excited & I venture to cook it.......So here presenting just out of the oven a simple but completely delicious addictive baked brinjal with a dollop of hung yoghurt that's make it more flavourful and exotic and showstopper of a main course.So basically You need a big sized oval brinjal to make the most yummlicious curry....The ingredients are easily available and the recipe is easy to make.If you try this dish,I bat that you won't feel that you are eating brinjals.It tastes so different so good and also looks very beautiful actually outstanding that you will like to eat it again & again.

Ingredients:

1. Egg plant -1very large 
2. Tomato chutney-1cup
3. Hung curd/Yoghurt-1/2 cup
4. Green chillies-9-10
5. Garlic cloves-6-7
6. Olive oil-3to4 ts

Procedure:

• Preheat the oven to 180'c and slice the eggplant almost all the way through leaving the slices connected at the bottom.The slice should be around 7-8mm thick.
• You will have to hold eggplant to allowing the cuts to open a bit and put a healthy teaspoon of yoghurt marinade (Take hung curd in a bowl and mix all the spices turmeric powder,coriander powder,red chilli powder,Garam masala,roasted cumin powder,chaat masala and salt)into each cut.
• Then stuff a garlic clove and green chilli in after.
• Place the stuff eggplant in a greased baking tin
  
  .Drizzle some olive oil on eggplant and bake for 35-40 minutes or until eggplant is cooked through.
• Top with tangy Bengali tomato chutney (recipe in chutney section) and serve hot.