Sri Lankan Eggplant Salad

Sri Lankan eggplant salad is a quick and easy recipe. Deep fried pieces of eggplant are tossed in mustard vinaigrette and is a great side dish.

Sri Lankan Eggplant Salad

Theme of the Week – Global Cuisine

The last recipe for this week’s global cuisine is Sri Lankan eggplant salad or eggplant sambol. The other two dishes for this theme are dhal curry and kale mallung.

What is Sri Lankan Eggplant Salad?

Sri Lankan eggplant salad is a mixture of deep fried eggplant cubes, onion and green chilies dressed with a mustard vinaigrette. A quick Google search this morning enlightened me to the fact that Sri Lankan eggplant salad is a fancy name for eggplant sambol and wambatu is eggplant/brinjal. Someone correct me, if I am wrong.

The reason I chose Sri Lankan cuisine is pork curry, which was on my to try list for a long time. Second, I misread the theme and assumed one has to do same cuisine for all 3 days. So I planned a meal with all Sri Lankan dishes. This was soon after I came back from India and had a big photographer’s block. Photos from that shoot were terrible and only decent picture is this.

Sri Lankan platter with rice dhal curry kale mallung and pork curry

Unhappy with the photos, prepared the meal again with a slight change in the menu. This time. time consuming pork curry was out and an easy eggplant salad was in. Though I changed the menu, I am quite happy with today’s dish, except for the photos.

What goes into Eggplant Salad

The basic ingredients for the salad are deep fried eggplant pieces, onion, green chilies, vinegar and mustard powder. And off course salt. Cucumber, tomatoes, bell peppers are optional and to be honest, I liked the salad with the basic ingredients and did not care much for the cucumber in this salad.

Sri Lankan Eggplant Salad

Sri Lankan Eggplant Salad ~ Wambatu Sambol Recipe

5 from 5 votes
Sri Lankan Eggplant Salad
Sri Lankan Eggplant Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Sri Lankan salad is an easy salad where deep fried eggplant pieces are dressed in a mustard vinaigrette.
Course: Salad
Cuisine: Sri Lankan
Keyword: Side Dish, Vegan
Servings: 1
Ingredients
To Deep Fry Eggplant
  • 250 grams or medium sized Eggplant
  • ¼ tsp Salt
  • ¼ tsp Turmeric Powder
  • ½ tsp Chili Powder
  • Oil for deep frying
Vinaigrette
  • ½ tsp Rice Wine Vinegar
  • ¼ tsp Salt
  • ¼ tsp Mustard Powder
Remaining Salad Ingredients
  • 1 small Green Chili seeded and finely chopped
  • ¼ cup chopped Red Onions
  • 2 tbsp chopped Cucumber
Instructions
  1. Wash eggplant and cut into ¾ - 1” cubes.
  2. Season eggplant with salt, turmeric and chili powder. Keep aside for 10 minutes.
  3. Heat oil for deep frying.
  4. Deep fry eggplant cubes until crisp. Drain on paper towels until ready to use.
  5. Prepare vinaigrette by mixing together, vinegar, salt and mustard powder.
  6. Just before serving, in a bowl take eggplant cubes, chopped onion, green chilies and optional veggies.
  7. Pour vinaigrette and toss to mix everything well.
  8. Serve immediately. Though this is a salad, it is served as a side dish with rice.
Recipe Notes
  • Optional vegetables - Chopped tomatoes, cucumber, bell peppers are optional. I personally didn’t care much for the cucumber in this salad and liked it better without it.
  • Variety of eggplants - When using long brinjal, Chinese or Japanese eggplants, either slice into circles or thin strips.

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Sri Lankan Eggplant Salad

This day in:
2013 – Spicy Murmura
2014 – Sour Cream Spread
2016 – Veggie Cheese Sandwich

Check out the Blogging Marathon page for the other Blogging Marathoners are doing this BM#94

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