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:
Preheat the oven to 355 °F.
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.
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.
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.
Place the roasted eggplant and naan in a large bowl with the chopped herbs, drained can of chickpeas, and ½ a sliced red onion.
Pour over the dressing and toss to coat evenly.
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.
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