Indian Eggplant Salad
Indian Eggplant Salad
A salad packed with flavours by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Tossing
  • Cooking Time 30 minutes
  • Yield 4 servings
  • Naan bread flatbread, cut into chunks
  • 1 large eggplant, cut into 3 cm cubes
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds, lightly toasted
  • 1 teaspoon garam masala, lightly toasted
  • ½ bunch coriander, washed and roughly chopped
  • ½ bunch mint, washed and roughly chopped
  • 1 can chickpeas, drained and rinsed
  • ½ red onion, finely sliced
  • ¼ cup Greek yoghurt
  • 1 long green chilli
  • 1 tablespoon mango chutney
  • Juice ½ lemon
  1. Preheat the oven to 180C.
  2. Place the eggplant, naan, oil and spices and salt into a bowl and toss. Scatter on a lined baking tray and roast in the oven for 20 minutes. Remove from the oven and cool slightly.
  3. In a small food processor blitz the yoghurt, chilli, mango chutney and lemon juice.
  4. In a large bowl toss the eggplant, naan, herbs, chickpeas and onion. Pour over the sauce and toss again before serving.

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