This salad was part of a wonderful spread in a restaurant. I enjoyed it so much that I had to recreate at home and share it with you all!
Time Required: 25 Minutes
1 Brinjal / Eggplant / Aubergine
Oil for deep frying
½ Yellow Pepper, Chopped
½ Green Capsicum, Chopped
1 Red Chili, Deseed and chop finely
1 Onion, Chopped
Few Cherry Tomatoes
Juice of 1 Lemon
Few Sprigs Parsley, Chopped
Few Sprigs Coriander leaves, Chopped
For the dressing:
2tbsp Olive Oil
1tsp Chili Powder
1tsp Brown Sugar
1tsp Roasted Cumin Powder
7 Pods of Garlic, Chopped finely
Salt to taste
Chop Aubergine into pieces.
Deep fry or bake Aubergine pieces and keep aside.
In a small bowl whisk the ingredients for the dressing and keep aside.
In a salad bowl mix deep fried Aubergine with the other vegetables.
Pour the dressing over it. Add Lemon juice and toss gently.
Garnish with blobs of Mozzarella cheese and serve.