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Sri Lankan Eggplant Salad
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Sri Lankan Eggplant Salad

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 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.