Eggplant Salad
Photo Credit: Rithika Ramesh
Ingredients
- 500 g large eggplants (bharta baingan)
- 1 tbsp finely chopped garlic
- Unrefined salt to taste
- 2 tbsp lemon juice
- ¼ cup grated onion
- ¼ cup de-seeded and finely chopped tomato
- ¼ tsp powdered black pepper (kali mirch)
- 2 tbsp chopped parsley or fresh coriander leaves (dhania patta)
- 2 tbsp white sesame seeds (til)
Method
Roast the eggplant over a direct flame or under a grill, until dark on the outside and cooked inside. Alternatively, roast the eggplant in a pre-heated oven at 200 °C, for about 30 minutes, until it begins to shrink. Cut open and scoop out the flesh leaving behind the skin. Chop fine or blend in a blender. Mix in the garlic, salt, lemon juice, onion, tomato, pepper, parsley and sesame seeds.
Serves 6-8
Variation
You can eliminate salt and add soy sauce.
You can also add other vegetables like capsicum, scallions.