A fried eggplant/brinjal salad with Sri Lankan flavours.
An easy salad made with Fried eggplant onions, chillie flecks and a few more ingredients.
It’s a classic brinjal salad recipe to make for your rice and curry menus.
A summer-themed warm eggplant/brinjal salad.
Using thin slices of deep-fried brinjals, you can make this delicious simple Sri Lankan eggplant salad.
While there are a few Sri Lankan brinjal curry recipes everyone loves, they do take time to make.
But making this Sri Lankan style vegetarian eggplant salad doesn’t take much effort or time.
It’s the easiest way to incorporate them into your rice and curry meals if you are wanting some brinjal curry in your menu without the extra steps of making it into a curry.
Adding a Fried eggplant salad to your meals gives the meal that much-needed element of biting into fresh crispy, veggies.
5 Sri Lankan menus you can add the brinjal/wambatu salad.
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Utensils and appliances needed.
Knife and chopping board.
Bowl with kitchen paper towels.
Deep frying pan.
A large bowl to combine all ingredients and serve.
Workflow to make Sri Lankan eggplant salad.
Have all the ingredients ready.
Deep-fry the brinjals.
Combine all ingredients.
Other delicious brinjals/eggplant recipes you might like to try.
Sri Lankan fried eggplant/brinjal
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
250g medium-sized eggplant(4-5 brinjals)
salt to season
1/2 teaspoon of Turmeric powder
1 large onion sliced thin
1 medium-sized tomato cut into slices
2 green chillies chopped
2 teaspoon of chllie flecks
3 tablespoons of lime
1/2 tablespoon of sugar
Oil to fry(1 and 1/2 cups)
Cut the brinjals into equal 2-inch strips, place them in a bowl, season with salt and turmeric, combine and set aside.
Slice the onions, tomatoes, green chillies to a bowl and set aside.
Layer a bowl with paper towels and have the brinjals ready for deep frying.
Place a deep frying pan over medium heat, pour in the oil.
Let the oil heat to a point where when you add a strip of brinjals it sizzles and starts frying, as you fry the brinjals, make sure the oil does not reach a smoking point.
In small batches fry the brinjal/eggplant strips until they turn golden brown, make sure to avoid frying the brinjals until they turn to a darker colour as the fried brinjals will taste bitter.
Maintain low-medium heat and fry all the brinjals and transfer them to the paper towel to absorb excess oil.
Once the brinjals are fried, combine them with onions, green chillies and tomatoes.
Combine sugar and lime mix until sugar is dissolved and pour on to the salad, mix well.
Check for seasoning and adjust accordingly, this would mean adding extra lime juice or salt to season until you are satisfied with the taste.
If you are planning to serve the salad late, avoid mixing the brinjals with the other ingredients.
Just 15 minutes before serving, mix all ingredients to keep the salad as fresh as possible.
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