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Fried Eggplant(brinjals)in yogurt salad

Fried Eggplant(brinjals)in yogurt salad

Fried eggplant(brinjals)in yogurt salad.

 

Fried eggplant, a yogurt dressing with green chillies, turmeric, onions, make this, easy to make eggplant salad, the perfect dish to your table of curries or meat dishes.

 

For this eggplant recipe, I’m using ingredients that are common in Sri Lankan cooking while keeping the spices to a minimum. 

yogurt eggplant salad in a bowl.

 

Serving ideas for the

eggplant(aubergine)

yogurt salad.

 

The salad goes well with any rice and curry dish. you can try the salad with Sri Lankan menu 1, menu 2, menu 3, menu 4, menu 5, menu 6.

 

Serve as side-dish with stove-grilled chicken satay, middle eastern shish taouk, tandoori fish or tandoori chicken.

 

Thank you note to my readers.

 

Save the recipe to your favorite Pinterest board!

easy and tasty eggplant yogurt salad. serve with grille meat.

 

How to make the eggplant salad vegan and vegetarian.

 

You can easily turn this fried eggplant salad to a vegan and vegetarian dish. simply substitute yogurt with thick coconut cream.

 

Utensils and appliances needed.

Medium-sized deep frying pan.

Platter with paper towels.

Medium-sized deep-frying pan

Medium-sied bowl.

 

More eggplant recipes!

 

Sri Lankan wambotu moju(eggplant/brinjal pickle).

Sri Lankan fried eggplant salad.

Sri Lankan creamy eggplant curry.

Sri Lankan brinjal pahi.

Sri Lankan kaliya curry.

 

Storing-best consumed within a few hours of making the eggplant salad. once made you can refrigerate until serving time.

 

Freezing and reheating- avoid freezing and reheating.

 

Stop food waste- make only as much as you need as this eggplant salad is best consumed within 24 hours.

 

recipe difficulty level.

 

Fried eggplant with yogurt salad.

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

5 eggplants/brinjal cut into thick(1 cm)round slices.

1 small onion cut sliced fine

2 green chillies chopped

1/2 teaspoon red chilli flakes

1/4 teaspoon turmeric

1/2 teaspoon Maldive fish(optional)

3 tablespoons yogurt

Salt to season

1 tablespoon sugar

 

Method

Have all the ingredients for the brinjal/eggplant salad ready.

Cut the eggplant into circles, they should be roughly 1 cm thick, round slices.

Season the brinjal slices with salt and fry them in small batches over low medium heat until crispy and golden in color.

Drain and transfer the fried eggplant to paper towels to drain any excess oil. set aside.

 

How to make the yogurt dressing.

 

Add onions(1 small), green chillies(2, chopped), red chillie flakes(1/2 tsp), turmeric(1/4 tsp), Maldive fish(1 tsp, optional), yogurt(3 tbs), salt into a bowl.

ingredients to make the eggplant salad.

 

 

Combine all the ingredients and add the sugar(1 tbs), mix until sugar is dissolved.

mixed yogurt to make the eggplant salad.

 

 

Taste and adjust taste as you need.refrigerate until serving time.

the sauce for the eggplant salad.

 

 

Add the brinjal fries to the yogurt salad(just before serving time)and gently mix without breaking the eggplant into further smaller pieces.

yogurt brinjal salad.

 

Yield: 4

Eggplant in yogurt salad.

Eggplant in yogurt salad.

Fried eggplant, a yogurt dressing with green chillies, turmeric, onions, make this, easy to make eggplant salad, the perfect dish to your table of curries or meat dishes.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 5 eggplants/brinjal cut into thick(1 cm)round slices.
  • 1 small onion cut sliced fine
  • 2 green chillies chopped
  • 1/2 teaspoon red chilli flakes
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon Maldive fish(optional)
  • 3 tablespoons yogurt
  • Salt to season
  • 1 tablespoon sugar

Instructions

    Have all the ingredients for the brinjal/eggplant salad ready.

    Cut the eggplant into circles, they should be roughly 1 cm thick, round slices.

    Season the brinjal slices with salt and fry them in small batches over low medium heat until crispy and golden in color.

    Drain and transfer the fried eggplant to paper towels to drain any excess oil. set aside.

    How to make the yogurt dressing.

    Add onions(1 small), green chillies(2, chopped), red chillie flakes(1/2 tsp), turmeric(1/4 tsp), Maldive fish(1 tsp, optional), yogurt(3 tbs), salt into a bowl.

    Combine all the ingredients and add the sugar(1 tbs), mix until sugar is dissolved.

    Taste and adjust taste as you need.refrigerate until serving time.

    Add the brinjal fries to the yogurt salad(just before serving time)and gently mix without breaking the eggplant into further smaller pieces.

    Made this recipe?

    Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 334Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 166mgCarbohydrates: 82gFiber: 22gSugar: 33gProtein: 8g

    Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

    Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
    It’s free and on the blog, for you to try anytime.

    All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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