Preheat oven to 180 degrees C. Place walnuts on a baking tray. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
Cut eggplant into 1cm thick rings and soak in salted water for 15 minutes.
Heat oil in a heavy pan or deep fryer to 170 degrees C. Slide eggplant into hot oil and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain and cool.
In a medium bowl, mix together yoghurt, green chillies, 1 tablespoon coriander and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
Place eggplant rings in a serving dish and spoon dressing evenly over top. Garnish with red capsicum and remaining 1 tablespoon coriander.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density and the specific type of oil used.