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Eggplant & Tomato Salad

Simple and full of exciting flavours, this salad is truly delicious.
Eggplant and Tomato Salad Recipe by Chef Ranveer Brar
Cuisine

- Fusion

Serves

- 3

Cooking Time

-25-30 min

Difficulty

- Medium

Preparation Time

- 30 min

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INGREDIENTS

  • For Batter ½ cup refined flour
  • 2 tbsp corn starch
  • ½ tsp baking soda
  • ½ cup pickled mixed vegetables
  • 1 cup pickled cauliflower and broccoli
  • oil for frying
  • Cold water as required
  • For Dip 1 tbsp hung yogurt
  • 1 tsp chopped parsley
  • 1 tsp lemon juice
  • 1 tsp honey
  • 1 tsp fennel powder
  • black pepper crushed

HOW TO PREPARE EGGPLANT & TOMATO SALAD

  1. 1

    To make the dip add the roasted eggplants, oil, salt, raw garlic, lemon juice in a mixer and blend the ingredients.
  2. 2

    Add oil and blend again.
  3. 3

    Put the mixture in a bowl and add finely chopped coriander, chopped tomatoes, chopped cucumber, finely chopped capsicum, chopped mint leaves and chopped green chillies.
  4. 4

    Mix well and set aside.
  5. 5

    To make the salad, chop the tomato and the baby eggplant into slices.
  6. 6

    Put them in a bowl.
  7. 7

    Add black pepper powder, salt and chopped mint leaves.
  8. 8

    Drizzle with oil.
  9. 9

    Heat oil in a pan.
  10. 10

    Add the garlic cloves cook for a minute and then stir fry the eggplant slices.
  11. 11

    Cook on a low flame making the eggplant slices crisp.
  12. 12

    Add the tomato slices and put off the flame.
  13. 13

    Arrange the eggplant and tomato slices on a serving dish.
  14. 14

    Drizzle with the pan juices.
  15. 15

    Place lettuce leaves at the side and a dollop of prepared dip.
  16. 16

    Garnish with parsley leaves.
  17. 17

    Drizzle with tomato marinade and sprinkle crushed black pepper.
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