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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.
Ingredients:
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
Dressing:
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

Directions:
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.


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