Yield: Serves 4

Ingredients

• 6 eggplant slices
• 2 tsp soya sauce
• 2 tsp vegetable oil
• 1/2 cup thick hung yogurt
• 1 tsp SPRIG Wasabi paste
• Black sesame seeds for garnish

Directions

• Soak the eggplant slices in salt water for at least 30 minutes.
• Remove from the water, pat dry and lightly dip in soya sauce.
• Brush a non-stick pan on medium heat with oil.
• Place the eggplant slices on the pan and cover with a lid, to cook evenly for about 4 minutes per side.
• Meanwhile, stir the wasabi paste into the strained yogurt and set aside.
• To serve, place a dollop of the wasabi cream on top of each slice of eggplant.
• Sprinkle some of the sesame seeds on top and serve immediately.

Recipe and images by Kamini Patel of KitchenTherapy.in