Wednesday, May 8, 2013

Sauteed Eggplant Salad (Vegan)

The deep fried version

I posted one of my favorite eggplant salads a while back on the blog (shown over on the right).  As much as I love this salad, I was unhappy with one thing about it.  You traditionally deep fry the eggplant until cooked.  Eggplant is like a sponge so it soaks up a lot of oil during this process. I wanted to make a more health conscious eggplant salad without all the deep frying.  I decided to saute the eggplant with only 2 Tbs of canola oil and it came out perfectly.  I enjoyed it with a rice and curry meal and it was just as fabulous as the deep fried eggplant salad.  The best part was I got to indulge in more salad and not feel guilty about it.

1 large American Eggplant cut into bite size chunks
2 medium size tomatoes cut into chunkds
1/2 red onion sliced
1-3 green chilies sliced
salt  as needed
1/2 tsp turmeric
1/2 tsp red chili powder (or to taste)

Optional vegetables for salad
diced cucumber
sliced green onion
2 Tbs of rice wine vinegar
1 tsp of sugar
1 Tbs of grated ginger
1-2 clove of garlic grated
1Tbs of mustard seed
salt and black pepper to taste

Make the dressing by putting all the ingredients in a blender or liquidizer and blend until it forms a smooth dressing.  Set dressing aside until later.

Cut eggplant and saute in 2Tbs of canola oil.  Add turmeric, some salt and red chili powder.  Saute until eggplant is cooked, but not mushy.  Turn stove off.  Cut tomatoes, onions and green chilies and add to the cooled cooked eggplant  Top with dressing and toss well.  Serve as part of a rice and curry meal.

Note:  I recommend a non-stick pan for the sauteing of the eggplant.

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  1. This has GOT to be so good! I made some rice and curry a few nights ago and this would have been amazing with it. Putting this on my "next time I make curry" list. Hey! I have some good news. I was finally able to get my hands on some cardamom pods. I opened the bottle after I got home and scent about took me off my feet. So exciting! Believe it or not I found them in an obscure little food store near my daughter's house. I had gone to the store to get hamburger buns and decided to check out their spices. So glad I did! What a surprise.

  2. I LOVE your lightened up version, Ramona. I could eat the whole batch myself!

  3. It is dishes like this that make me wish my husband loved eggplant like I did. I could and would eat it all up myself.

  4. I love love LOVE eggplant! If only I could get Patrick to enjoy it as much as I do! This dish looks great Ramona!

  5. Sounds like a fantastic dish! Great recipe :)

    Happy Blogging!
    Happy Valley Chow

  6. Recently I've discovered that I really love eggplant and this recipe will appear on my table soon. Gold Star for Ramona!!!

  7. Wow! I love the look of this salad! Beautiful and bet it taste delicious too!

  8. looks super delicious and lovely presentation :)

  9. My only problem with eggplant is that it soaks up oil so easily, like you said. So when I cook it I try to use other veggies with it that will give the pan some liquid and prevent sticking. Anyways, your salad looks terrific! Thanks for making it healthier for us:)

  10. Yum looks amazing. I love eggplant so to base an entire salad around it is a great idea :)

  11. I love eggplant salads and this one if quite different and a real keeper!

  12. I've really been finding beautiful eggplants at the store lately. Now I have another way to use them! Yum!

  13. That's a beautiful salad! Wonderful combination of colours.

  14. I adore eggplants as they are so versatile and tasty. I normally use a non-stick pan to pan fry my eggplants with just 2 tablespoons of oil. It takes a little time but works just fine. Your sauteed eggplant looks really tasty!

  15. Perfect recipe for maintaining health.


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