Eggplant Salad (Brinjal) Recipe

Name: Eggplant Salad (Brinjal)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggplants - cut into small strips; 1/2 red onion - cut into cubes; 5 green chilies - cut it from the middle, optional; 3 cloves garlic; 1 tea spoon ginger paste; 10 curry leaves optional; 1 coriander table spoon, power; 3 dijon mustard table spoon; 1 balsamic vinegar table spoon; 1 tea spoon Sugar; 1 tea spoon Turmeric powder; olive oil to fry; salt to taste

Servings: persons

6 eggplants - cut into small strips
1/2 red onion - cut into cubes
5 green chilies - cut it from the middle, optional
3 cloves garlic
1 tea spoon ginger paste
10 curry leaves optional
1 coriander table spoon, power
3 dijon mustard table spoon
1 balsamic vinegar table spoon
1 tea spoon Sugar
1 tea spoon Turmeric powder
olive oil to fry
salt to taste

1
Place the eggplant strips in a large bowl and add salt, turmeric powder and mix it.
2
Heat the oil in a large skillet in medium heat. When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in color on both sides. Remove the egg plant strips from skillet, and drain on paper towels.
3
Now add onions & green chilies and fry it for nearly 5 minutes. . Remove the onion and green chilies from skillet, and drain on paper towels.
4
Add garlic, ginger paste, mustard to the blender and make a paste.
5
Now place the paste in a small bowl, and add coriander power, sugar, salt and vinegar and stir the mixture till sugar is dissolve.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 eggplants - cut into small strips, 1/2 red onion - cut into cubes, 5 green chilies - cut it from the middle, optional, 3 cloves garlic, and more.

Yes, Eggplant Salad (Brinjal) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Salad (Brinjal)

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