Eggplant (Aubergine) Salad |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 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:
1. Wash and cut each eggplant into two halves- lengthwise.
2. Cut them into 1/4 slices[like half circles].
3. Apply tumeric powder and salt.
4. Deep fry them till medium brown and crispy using the vegetable oil.
5. Drain on kitchen papers.
6. Cut onions and green chillies into very thin slices.
7. Dissolve 1/2 soup cube in about 1 Tables spoon of boiling water and mix with onion mixture.
8. Add lemon juice and mix well.
9. Finally, add fried eggplant and mix well.
10. Check for salt and lemon- add more if you wish.
11. This is a side dish to be served with rice and lentil curry.
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