It’s been a seriously long time since I posted a recipe on here, so I thought this would provide some inspiration for the weekend!

The solanum melongena is known by different names around the world – ‘eggplant’ in Australia and the US, ‘brinjal’ in Pakistan and India, ‘aubergine’ in the UK. This eggplant salad recipe was passed on to me by a dear friend last year, and makes a perfect tangy starter or side dish to any Asian or subcontinental meal.

Eggplant Salad

Serves 4, takes 25 minutes

Eggplant salad

 Ingredients

• 1 eggplant (brinjal)
• 1 tomato
• handful of curry leaves
• 1 red onion
• 2 tsp Turmeric
• salt
• pepper
• 1 red chilli
• 1/2 cup lime juice

Method

1. Cut eggplant into small squares. Coat with salt and turmeric, and allow to sit for 10 minutes

2. Stir fry eggplant until brown. Remove from the pan, and sit on tissue paper to soak the oil out of it

3. Finely chop onion, curry leaves and chilli together

4. Mix onion, curry leaves, chilli with lime juice, and pepper and salt to taste

5. Add eggplant, and toss together

6. Chop and add tomato, and toss through

7. Serve