Eggplant (Aubergine) Salad
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
1 one side dish for two people or more
- Serves:
- 2
ingredients
- 500 g tender eggplants or 500 g soft eggplants
- 1⁄2 maggi soup cube (Chicken or Beef)
- 1 lemon
- 1 green chili (optional)
- 2 big onions
- 3 cups vegetable oil (I use Canola or Sunflower oil)
- 1⁄2 teaspoon turmeric powder (yellow powder)
- salt
directions
- Wash and cut each eggplant into two halves- lengthwise.
- Cut them into 1/4" slices[like half circles].
- Apply tumeric powder and salt.
- Deep fry them till medium brown and crispy using the vegetable oil.
- Drain on kitchen papers.
- Cut onions and green chillies into very thin slices.
- Dissolve 1/2 soup cube in about 1 Tables spoon of boiling water and mix with onion mixture.
- Add lemon juice and mix well.
- Finally, add fried eggplant and mix well.
- Check for salt and lemon- add more if you wish.
- This is a side dish to be served with rice and lentil curry.
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RECIPE SUBMITTED BY
Kali Grinter
Al Ain, Abu Dhabi