This summery eggplant salad sits on a bed of pickled onions, soaked in a cold coconut milk bath. Its flavours are unexpected and delicious; a guaranteed crowd-pleaser every time.
This summer salad is recipe from Jenny Pinto's recipe book Love to Cook: Cook to Love.
1 large brinjal
¼ tsp chilli powder
Pinch of turmeric powder
1 cup of fresh coconut milk
½ tsp prepared mustard (or 1 tsp kashundi)
1 large onion, sliced thin
1-2 green chillies, slit in fours
¼ inch ginger, julienned
Juice of half a lime
Chopped coriander, to garnish
Salt, to taste
½ tsp sugar
Slice the brinjal into thin rounds and marinate with the chilli, turmeric and salt for an hour. Shallow fry till cooked through, and set aside.
Marine the onion in salt, sugar, lime, green chilli and ginger. Massage well with your hands, then set aside for an hour to let them soften.
In the meanwhile, mix the mustard and salt into the coconut milk and keep ready.
In a flat-bottomed dish, layer the onions first, then the brinjal, and pour the coconut milk till it covers the ingredients. Garnish with coriander and serve immediately.
Photos by Aysha Tanya
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