Fried eggplant in yogurt sauce.
Fried eggplant, a yogurt dressing with green chilies, turmeric, onions, make this, easy to make eggplant salad, the perfect dish for your table of curries or meat dishes.
For this eggplant recipe, I’m using ingredients that are common in Sri Lankan cooking while keeping the spices to a minimum.
Serving ideas for the eggplant(aubergine) yogurt salad.
The salad goes well with any rice and curry dish. you can try the salad with Sri Lankan menu 1, menu 2, menu 3, menu 4, menu 5, menu 6.
Serve as side-dish with stove-grilled chicken satay, middle eastern shish taouk, tandoori fish or tandoori chicken.
Save the recipe to your favorite Pinterest board!
How to make the eggplant salad vegan and vegetarian.
You can easily turn this fried eggplant salad into a vegan and vegetarian dish. simply substitute yogurt with thick coconut cream.
Utensils and appliances needed.
Medium-sized deep frying pan.
Platter with paper towels
Medium-sized deep-frying pan
Medium-sized bowl.
More eggplant recipes!
Sri Lankan wambotu moju(eggplant/brinjal pickle).
Sri Lankan fried eggplant salad.
Sri Lankan creamy eggplant curry.
Storing-best consumed within a few hours of making the eggplant salad. once made you can refrigerate until serving time.
Freezing and reheating- avoid freezing and reheating.
Stop food waste- make only as much as you need as this eggplant salad is best consumed within 24 hours.
RECIPE DIFFICULTY-EASY
Fried eggplant with yogurt salad.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
The ingredients mentioned below use standard measuring cups and spoons.
5 eggplants/brinjal cut into thick(1 cm)round slices.
1 small onion cut sliced fine
2 green chilies chopped
1/2 teaspoon red chili flakes
1/4 teaspoon turmeric
1/2 teaspoon Maldive fish(optional)
3 tablespoons yogurt
Salt to season
1 tablespoon sugar
Method
Have all the ingredients for the brinjal/eggplant salad ready.
Cut the eggplant into circles, they should be roughly 1 cm thick, round slices.
Season the brinjal slices with salt and fry them in small batches over low medium heat until crispy and golden in color.
Drain and transfer the fried eggplant to paper towels to drain any excess oil. set aside.
How to make the yogurt dressing.
Add onions(1 small), green chillies(2, chopped), red chillie flakes(1/2 tsp), turmeric(1/4 tsp), Maldive fish(1 tsp, optional), yogurt(3 tbs), salt into a bowl.
Combine all the ingredients and add the sugar(1 tbs), mix until sugar is dissolved.
Taste and adjust taste as you need. refrigerate until serving time.
Add the brinjal fries to the yogurt salad(just before serving time)and gently mix without breaking the eggplant into further smaller pieces.
Eggplant in yogurt salad.
Fried eggplant, a yogurt dressing with green chillies, turmeric, onions, make this, easy to make eggplant salad, the perfect dish to your table of curries or meat dishes.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 5 eggplants/brinjal cut into thick(1 cm)round slices.
- 1 small onion cut sliced fine
- 2 green chillies chopped
- 1/2 teaspoon red chilli flakes
- 1/4 teaspoon turmeric
- 1/2 teaspoon Maldive fish(optional)
- 3 tablespoons yogurt
- Salt to season
- 1 tablespoon sugar
Instructions
Have all the ingredients for the brinjal/eggplant salad ready.
Cut the eggplant into circles, they should be roughly 1 cm thick, round slices.
Season the brinjal slices with salt and fry them in small batches over low medium heat until crispy and golden in color.
Drain and transfer the fried eggplant to paper towels to drain any excess oil. set aside.
How to make the yogurt dressing.
Add onions(1 small), green chillies(2, chopped), red chillie flakes(1/2 tsp), turmeric(1/4 tsp), Maldive fish(1 tsp, optional), yogurt(3 tbs), salt into a bowl.
Combine all the ingredients and add the sugar(1 tbs), mix until sugar is dissolved.
Taste and adjust taste as you need.refrigerate until serving time.
Add the brinjal fries to the yogurt salad(just before serving time)and gently mix without breaking the eggplant into further smaller pieces.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 334Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 166mgCarbohydrates: 82gFiber: 22gSugar: 33gProtein: 8g
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