Go Back
Print
Print Recipe
Add to Collection
Go to Collections
No ratings yet
Eggplant Salad
Course:
Salad, Sauces and Dips
Ingredients
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
Instructions
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.