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Indian Eggplant Salad

Indian Eggplant Salad

Name: Indian Eggplant Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: Naan wraps; Eggplants 1; Vegetable oil 2 tbsp; Cumin seeds 1 tsp; Garam masala 1 tsp; Coriander ½ bunch; Fresh mint ½ bunch; Chickpeas 1 can; Red onion ½; Greek yogurt ¼ cup; Green chili 1; Mango chutney 1 tbsp; Lemon Juice of ½

delicious vegetarian salad

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30m
Serves 4
Easy
355 °F
(1)

Ingredients

	Naan wraps flatbread, cut into chunks
	1 Eggplants large, cut into 3-cm cubes
	2 tbsp Vegetable oil
	1 tsp Cumin seeds lightly toasted
	1 tsp Garam masala lightly toasted
	½ bunch Coriander washed and roughly chopped
	½ bunch Fresh mint washed and roughly chopped
	1 can Chickpeas drained and rinsed
	½ Red onion finely sliced
	¼ cup Greek yogurt
	1 Green chili long
	1 tbsp Mango chutney
	Juice of ½ Lemon

Nutritional information

553

calories

15g

fat

84g

carbohydrates

25g

protein

1mg

cholesterol

89mg

sodium

Cuisine:

Indian Recipes

Ingredients

Naan wraps
flatbread, cut into chunks
1 Eggplants
large, cut into 3-cm cubes
2 tbsp Vegetable oil
1 tsp Cumin seeds
lightly toasted
1 tsp Garam masala
lightly toasted
½ bunch Coriander
washed and roughly chopped
½ bunch Fresh mint
washed and roughly chopped
1 can Chickpeas
drained and rinsed
½ Red onion
finely sliced
¼ cup Greek yogurt
1 Green chili
long
1 tbsp Mango chutney
Juice of ½ Lemon

Indian Eggplant Salad

This Indian Eggplant Salad is a delicious vegetarian dish packed full of Indian flavors. I love Indian flavor combinations like spicy garam masala, cool mint and sweet mango chutney and this salad recipe makes perfect use of these ingredients.

Start by coating eggplant and chunks of naan with oil, spices and salt into a bowl. Roast in the oven for 20 minutes. Blitz yogurt, chili, mango chutney and lemon juice in a small food processor. Toss the cooled eggplant, naan, herbs, chickpeas and onion together in a large bowl. Pour the sauce over the eggplant salad and toss well before serving.

To make my Indian Eggplant Salad, you will need the following ingredients:

Steps to make Indian Eggplant Salad

1	Heat oven	5
Preheat the oven to 355 °F.
2	Coat eggplant and naan bread	2
Toss eggplant and naan bread chunks with 2 tablespoons of oil, salt to taste, and 1 teaspoon each of toasted cumin seeds and garam masala in a large bowl.
3	Cook	20
Place the eggplant and naan bread on a lined baking tray. Roast in the oven for 20 minutes. Once cooked, remove from the oven and set aside to cool slightly.
4	Make dressing	3
Place ¼ cup of Greek yogurt, 1 chopped green chili, 1 tablespoon of mango chutney and the juice of ½ a lemon in a small food processor and blitz.
5	Toss salad ingredients	2
Place the roasted eggplant and naan in a large bowl with the chopped herbs, drained can of chickpeas, and ½ a sliced red onion.
6	Dress salad	2
Pour over the dressing and toss to coat evenly.
7	Serve
Serve immediately and enjoy!

My Indian Eggplant Salad recipe is packed full of classic Indian flavors. Make it soon and tag #cookmerecipes in your veggie posts.

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!