1 large eggplant.
1 large cucumber
1 cup of tomatoes (any variety)
3-6 green chiles seeded (serrano, jalapeno)
1 medium onion
1 bunch of green onions
2 Tbs of rice wine vinegar
1 tsp of sugar
1 Tbs of grated ginger
2 cloves of garlic grated
1Tbs of mustard seed
Dissolve the sugar in the vinegar. If you use cider or white vinegar you may need more sugar. Put all the ingredients in a blender or liquidizer and blend until it forms a smooth dressing.
Heat some canola oil in on high heat. When the oil is hot fry the eggplant until is is golden brown (about 1-2 minutes). You will have to fry several batches so the pan does not get crowded.
Note: I wish there was a better way of cooking the eggplant. You don't want the eggplant "mushy" so cooking it in the oven or microwave may not give the right texture. The traditional way is to fry it. I try to make myself feel better by saying this is the only ingredient that is fried in the salad and all the other ingredients are fresh.
Allow the eggplant to cool for 10-15 minutes before adding it to the salad
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