Eggplant (Aubergine) Salad

"Very tasty eggplant salad that goes very well with any kind of rice and curry. I like it with plain rice and lentil curry or on buttered toast or plain crackers. My Mom's recipe and everyone loves it"
 
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Ready In:
55mins
Ingredients:
8
Yields:
1 one side dish for two people or more
Serves:
2
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ingredients

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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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Reviews

  1. this is good, I did not add the onions raw but cooked slightly instead because my husband dislikes a strong onion flavor .. he really like this as a light dinner with some bread, I also added a fried egg on top and he liked that too .. Thank you for a good recipe
     
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