Sri Lankan salad is an easy salad where deep fried eggplant pieces are dressed in a mustard vinaigrette.
Course Salad
Cuisine Sri Lankan
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 1
Calories
Ingredients
To Deep Fry Eggplant
250gramsor medium sized Eggplant
¼tspSalt
¼tspTurmeric Powder
½tspChili Powder
Oil for deep frying
Vinaigrette
½tspRice Wine Vinegar
¼tspSalt
¼tspMustard Powder
Remaining Salad Ingredients
1small Green Chiliseeded and finely chopped
¼cupchopped Red Onions
2tbspchopped 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.