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.
Pour the dressing over it. Add Lemon juice and toss gently.
Garnish with blobs of Mozzarella cheese and serve.