This is a easy salad which is ideal for dinner with rice and curry. Salting the eggplant before cooking helps cut down on the amount of oil that gets soaked up.

Ingredients:

• 1 eggplant – cut into small strips
• 1 onion – sliced
• 3 – 4 green chilies – optional
• 1 salad leaf – optional
• 1 teaspoon black pepper powder
• ¼ teaspoon turmeric
• 2 – 3 tablespoons lime juice
• Oil to deep fry
• Salt to taste

Method:

• Get ready a medium size water bowl mix with turmeric and ¼ teaspoon salt.
• Wash the eggplant and cut it into small strips, and put the strips into turmeric mix water bowl.
• While you are cutting the eggplant, you can heat the oil in a large frying pan in medium heat.
• When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in colour on both sides.
• Drain it on a paper or kitchen tissues to remove excess oil.
• Now chopped the green chilies & salad leaf, and keep it aside.
• In large bowl, place the deep fried eggplant strips, onions, chopped green chilies & salad leaf, black pepper powder & salt.
• Mix it well, and finally add the lime juice and mix it again.