Eggplant Salad (Brinjal)

Photo: HGourmet_Foodie

Ingredients

6 eggplants – cut into small strips

1/2 red onion – cut into cubes

5 green chilies – cut it from the middle (optional)

3 cloves of garlic

1 tea spoon ginger paste

10 curry leaves (optional)

1 table spoon coriander power

3 table spoon Dijon mustard

1 table spoon balsamic vinegar

1 – tea spoon Sugar

1 tea spoon Turmeric powder

Olive Oil to fry

Salt to taste

Preparation

Place the eggplant strips in a large bowl and add salt, turmeric powder and mix it.

Heat the oil in a large skillet in medium heat. When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in color on both sides. Remove the egg plant strips from skillet, and drain on paper towels.

Now add onions & green chilies and fry it for nearly 5 minutes. . Remove the onion and green chilies from skillet, and drain on paper towels.

Add garlic, ginger paste, mustard to the blender and make a paste.

Now place the paste in a small bowl, and add coriander power, sugar, salt and vinegar and stir the mixture till sugar is dissolve.

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About

Eggplant is one of the most commonly used vegetable in Indian cuisine as an every day food, most famous dishes include eggplant curry, chutney, pickle and salad.The raw eggplant has a bitter taste, but becomes tender when cooked and develops a rich, complex flavor. This eggplant salad recipe is absolutely delicious and makes a great side dish or appetizer. I have served this on pita bread as a sandwich for a potluck party and every body loved it. if you are not a fan of pita bread, this salad will go nicely with French bread or plain rice.