Eggplant Salad

Eggplant Salad

Course: Salad, Sauces and Dips


  • 1 cup yogurt non-dairy
  • 4 medium sized eggplants
  • 1 tsp red chili powder
  • 1/2 tsp pepper and salt to taste
  • small bunch Coriander Leaves


  • Cut the eggplants to long strips.
  • Apply chili pepper, pepper and salt; rub them well.
  • Shallow fry them for about 4-5 minutes.
  • Take them off the stove.
  • Add the fried eggplant strips to the yogurt.
  • Add the coriander leaves and serve them with rice or flat breads.

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