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Egg Plant Salad
(Four portions)
Ingredients
Egg plant (brinjal) - 250 gms
Olive oil - 25 ml
Salt - to taste
Pepper powder - to taste
Onion - 100 gms
Cloves (powdered) - 1/2 tsp
Garlic (paste) - 1/2 tsp
Tomatoes - 75 gms
Parsley (chopped) - for garnish
Lemon juice - 1 tbsp
Lettuce leaves - for decoration
Method
1. Wash and cut eggplant into medium-sized cubes. Sprinkle salt and set aside for 10-15 minutes. Rinse and dry.
2. Heat oil in a pan, add onion, eggplant and fry for 10 minutes still golden brown colour.
3. Add the garlic and tomatoes (skinned, deseeded and chopped) and fry for 2-3 minutes.
4. Cool and mix in lemon juice and parsley and adjust the seasoning.
5. Arrange lettuce leaves on a platter and present the salad on it. Garnish with chopped parsley.
(The writer is HOD, Catering Science and Hotel Management, VLB Janakiammal College of Arts and Science, Kovaipudur.
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And, readers, do feel free to mail in your food-related queries to us.
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AJEET KUMAR LAL MOHAN
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