Sri Lankan Eggplant Salad
Sri Lankan salad is an easy salad where deep fried eggplant pieces are dressed in a mustard vinaigrette.
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
- 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
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.
- 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.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg