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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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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.
ReplyDeleteI LOVE your lightened up version, Ramona. I could eat the whole batch myself!
ReplyDeleteIt is dishes like this that make me wish my husband loved eggplant like I did. I could and would eat it all up myself.
ReplyDeleteI love love LOVE eggplant! If only I could get Patrick to enjoy it as much as I do! This dish looks great Ramona!
ReplyDeleteSounds like a fantastic dish! Great recipe :)
ReplyDeleteHappy Blogging!
Happy Valley Chow
Recently I've discovered that I really love eggplant and this recipe will appear on my table soon. Gold Star for Ramona!!!
ReplyDeleteWow! I love the look of this salad! Beautiful and bet it taste delicious too!
ReplyDeletelooks super delicious and lovely presentation :)
ReplyDeleteMy 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:)
ReplyDeleteYum looks amazing. I love eggplant so to base an entire salad around it is a great idea :)
ReplyDeleteI love eggplant salads and this one if quite different and a real keeper!
ReplyDeleteI've really been finding beautiful eggplants at the store lately. Now I have another way to use them! Yum!
ReplyDeleteThat's a beautiful salad! Wonderful combination of colours.
ReplyDeleteI 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!
ReplyDeletePerfect recipe for maintaining health.
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