Sri Lankan Eggplant Salad
Sri Lankan salad is an easy salad where deep fried eggplant pieces are dressed in a mustard vinaigrette.
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
- Wash eggplant and cut into ¾ - 1” cubes.
- Season eggplant with salt, turmeric and chili powder. Keep aside for 10 minutes.
- Heat oil for deep frying.
- Deep fry eggplant cubes until crisp. Drain on paper towels until ready to use.
- Prepare vinaigrette by mixing together, vinegar, salt and mustard powder.
- Just before serving, in a bowl take eggplant cubes, chopped onion, green chilies and optional veggies.
- Pour vinaigrette and toss to mix everything well.
- Serve immediately. Though this is a salad, it is served as a side dish with rice.
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.