I love this simple yet delicious salad. I must admit, the idea for it just popped into my head one day while I was standing in front of my fridge, looking vague and trying to figure tout what to cook for dinner! Imagine my delight when it turned out so well that it disappeared within seconds of being placed on the table! As they say, the proof of the pudding, is in the eating. Why should you try it? Simple... it's tasty, healthy and very easy to make. Most of the ingredients in it are raw, fresh and unprocessed. The eggplant can be grilled on a griddle on your stove top or in the oven or even on your barbecue! Enjoy...
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4
- 2 large eggplants
- 1/4 cup vegetable/ canola/ sunflower cooking oil to grill eggplant
- 1 large onion (you can use brown/ white or red onion) chopped very fine
- 2 large tomatoes chopped very fine
- 2 green chillies chopped very fine (optional)
- 8-10 cloves of garlic (while this seems a lot, it really does add massive amounts of yummy flavour to the dish, so go with it), chopped very fine
- 1 green bell pepper, stem removed, deseeded and diced fine
- 1/4 cup fresh, green coriander leaves, chopped very fine
- 2 tbsps mustard oil
- Salt to taste
- Pinch of sugar
- 2 tbsps lemon juice
- 1/2 tsp Chaat Masala
- Wash and pat dry the eggplants.
- Slice horizontally into 3/4" thick, round slices and put into a large dish.
- Drizzle generously with the cooking oil so that all the slices are well covered with the oil.
- Heat your griddle (if cooking on stove top) on medium heat. If cooking in the oven, heat it to 350˚F/ 180˚C/ Gas Mark 4. If grilling on the barbecue, heat on High.
- Grill the eggplant slices, turning and moving occasionally to get varied grill marks on the pieces. The eggplant pieces should get soft and fully cooked in the centre and skin should start to get dark and shiny and just slightly crispy. If doing this in the oven, use the grilling racks. Place a tray underneath to catch oil and juice drips and save on clean up later. Monitor and turn often.
- Once the eggplant is grilled, cut into long strips.
- Put into a serving dish. I like to use a large, deep platter to showcase all the beautiful colours of this dish.
- Add all the other chopped ingredients and the mustard oil, salt to taste, sugar, lemon juice and Chaat Masala. Stir very well. Some pieces of eggplant will break up and get mashed when you do this but that is alright.
- Serve in the same platter, with rice and a curry or with hot Chapatis. Enjoy!