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Dahi Baingan

5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine Pakistani Cuisine
Servings 4


  • ½ cup oil canola/vegetable/sunflower
  • 14 oz eggplant thinly sliced crosswise
  • 4 cups full-fat yogurt
  • 1 teaspoon salt or to taste
  • ¼ teaspoon red chili pepper


  • Heat a non-stick frying pan. Add oil. Once it begins to shimmer, add slices of eggplant in batches. Make sure you don't overcrowd the pan.
  • Fry each side on medium-low heat until it's golden brown. The exact time will depend on your pan. I was using a non-stick pan, and each side was taking about 2 minutes.
  • Place fried eggplant on paper towel to absorb excess oil.
  • Meanwhile, get the yogurt ready. Whip the yogurt until it has an even consistency. Add salt to taste.
  • Gently fold the fried eggplant into the yogurt. Dust with red chili powder.
Keyword dairy, eggplant