1 medium eggplant 🍆 cut into chunks.Spice with:½ teaspoon salt½ teaspoon fine coriander (dhana)¼-½ teaspoon red chillie powder (depending on how spicy you want it)½ teaspoon arad (Turmeric) powder Dressing:Mix/liquidize 1 cup of sourmilk (if you don’t have sourmilk you can mix ½ cup double cream yoghurt with ½ cup milk and 1 tablespoon lemon juice. Whisk well till thick) Add:3 Tablespoon fresh dhania (coriander) Pinch of salt¼ teaspoon ground jeeru (cumin)¼ teaspoon green masala/ grounded green chillies (Chefs note: If you have the ready made dhania (coriander) chutney then you could use this instead. Simply mix as you would your traditional dhahi)
1.) Wash and cut eggplants. Add in the spices and few drops of water, mix well.2.) Thereafter lay the eggplant flat and sprinkle with flour on both sides. Fry in shallow oil till done.3.) Remove from the oil and set it in a serving dish. Do not drain with a paper towel since the oil gives this salad added flavour. Simply use a skimmer to drain off excess oil. Allow it to cool completely.4.) While it cools, make the dressing.5.) Add dressing over cooled brinjals, a little at a time, until you are satisfied with the amount of liquid (note that Some liquid will get absorbed). Mix well then garnish with crispy golden fried onions and fresh coriander. Simply divine!Happy cookingRaeesa Ahmed Rashid This salad can be meal prepped a day ahead of time. Follow @themealpreprevolution for more meal prep.
INFO & TIPS
I Only made two minor adjustments to Raeesa’s recipe:
1.) Add some chopped pickled jalapeños to the dressing.
2.) Fried the aubergine in a mix of olive oil and sunflower oil for more flavour.