Indian Eggplant Salad

delicious vegetarian salad
Delicious vegetarian salad
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Ingredients

Adjust Servings:
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
Ingredients

Indian Eggplant Salad

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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:

Ingridiens for Indian Eggplant Salad

Steps to make Indian Eggplant Salad

1
Done
5

Heat oven

Preheat the oven to 355 °F.

2
Done
2

Coat eggplant and naan bread

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
Done
20

Cook

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
Done
3

Make dressing

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
Done
2

Toss salad ingredients

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
Done
2

Dress salad

Pour over the dressing and toss to coat evenly.

7
Done

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 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!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious vegetarian dish!

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