Thursday, May 13, 2010

Brinjal aka Eggplant aka Aubergine Salad


One large Brinjal
Very little cooking oil
One brush

For salad:
Finely chopped onion
Finely chopped tomato
Finely chopped coriander
Chopped green chilies
Crushed black pepper
Jeera powder

Brush oil on one large brinjal. Roast the same on the gas directly (you could use a microwave or you can keep an iron mesh on the gas for this) for 8-10 minutes or till the covering starts cracking, Keep aside for cooling. Meanwhile prepare the salad items in a bowl. Now remove the cover and mash the white portion of the brinjal in a bowl. Use the liquid that oozes out of the cooked brinjal – don’t throw this – it adds to the taste. Mix with the ingredients for salad. Keep in fridge. Serve with bread/roti or have as it is.


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1 comment:

Renu said...

Hey Srush,

Great recipe... i remember my mum used to make this for us... those who don't mind mustard oil, should try it with mustard oil... this salad tastes heavenly...