Name: Fried Eggplant salad with baked bell peppers and chillies in vinaigrette dressing. recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Eggplant long oval ones 2; Bell peppers green or red 2; Green long chillies (less spicy ones); Parsley chopped 1/2 cup; Lettuce torn into pieces 1 small bunch; Balsamic vinegar 1 tbsp; OR; Apple cider vinegar 1 tbsp; Olive oil 2 tbsp; Black pepper 1 tsp; Salt 1/2 tsp; Extra oil for frying eggplants

ABOUT Fried Eggplant salad with baked bell peppers and chillies in vinaigrette dressing. RECIPE

This is an evergreen salad, a regular accompaniment to our weekend meals in particular. It can be whipped up just about in a few minutes, as quickly as one could ever think of. Practically pretty much simple and easy to make. Toss in any of your favorite veggies to beautify it and also to increase it's vitamin and mineral content. Enjoy this with any special dish or just on it's own during those sudden hunger pangs. It is simply adorable because of it's vibrant hues and shades that are so very pleasing to the eye.

Ingredients Serving: 3

Eggplant long oval ones 2
Bell peppers green or red 2
Green long chillies (less spicy ones)
Parsley chopped 1/2 cup
Lettuce torn into pieces 1 small bunch
Balsamic vinegar 1 tbsp
OR
Apple cider vinegar 1 tbsp
Olive oil 2 tbsp
Black pepper 1 tsp
Salt 1/2 tsp
Extra oil for frying eggplants

Instructions

Cut the eggplant into 1/2" thickness and soak them in salted water.
Deep fry these few at a time to a nice golden colour.
In a greased baking pan, add the thick chopped large cubes of bell peppers and whole green long chillies.
Spoon a tablespoon of olive oil on them and sprinkle some salt about 1/2 a teaspoon.
Bake in a preheated oven on 180° for 15 minutes.
Do not bake for a long time.
The veggies should retain their crunch.
FOR THE VINAIGRETTE DRESSING...
Mix about 1 tablespoon of olive oil, a teaspoon of black pepper and the vinegar.
In a serving platter, arrange the fried egg plants at the bottom followed by the baked veggies.
Top it up with the parsley and torn lettuce.
Pour this vinaigrette dressing all over it.
Give a final stir and serve it right away.

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