Eggplant (salad/vegetable)
Ingredients
4 large eggplants - (brinjal) cut in small cubes
4 large onions cut in 2 inch strips
6 tomatoes cut in small slices
2 limes (extract juice)
1 cup fresh coriander leaves
4 green chillies
1 tablespoon salt (add to taste)
Method :
- Deep fry eggplant until dark brown....DO NOT stir while frying. When cubes start to brown stir gently.
- After all the eggplant is fried, place it in a tray or a large bowl....let it cool. (I usually do this the night before and place it in the refrigerator)
- Pat the fried eggplant with a paper towel so excess oil can be absorbed.
- Add onions, tomatoes, chillies, coriander, lime juice and salt to the
eggplant.
- Mix gently.
- Garnish with a little fresh coriander and chillies.
Goes well with biryani!! Enjoy!!!
About 30 servings
