Eggplant and Tomato Salad with exciting flavours

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

- Fusion

Serves

- 3

Cooking Time

-25-30 Min

Type

- salad

Difficulty

- Medium

Preparation Time

- 30 Min

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INGREDIENTS

  • 2 tbsp olive oil
  • For Dip :2 eggplants roasted
  • 1 tbsp oil
  • 1 tbsp finely chopped coriander
  • 1 cup chopped Tomatoes
  • 1 tbsp chopped cucumber
  • 1 tbsp finely chopped capsicum
  • 1 tsp chopped mint leaves
  • 1 tsp chopped green chillies
  • 3 garlic cloves
  • 1 wedge lemon juiced
  • salt to taste
  • oil as required
  • For Salad :1 tomato
  • 1 baby eggplant
  • 1 tsp mint leaves chopped
  • black pepper powder to taste
  • salt to taste
  • 1 tbsp oil
  • For Garnish: lettuce leaves
  • Parsley leaves
  • crushed black pepper

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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