Fried Eggplant salad is a delicious Sri Lankan salad that my mom makes for lunch to serve with rice. This is the less oily version I make with air-fried eggplants. The salad has the perfect balance of salty, citrusy, and umami flavors. It’s super quick and easy to make for a busy weekday lunch.
To fry eggplants
- 2 long eggplants
- 1⁄4 tsp turmeric powder (optional)
- 2 tsp oil
To make the salad
- 1⁄4 cup thinly sliced shallots or red onions
- 1 green chili sliced
- 1⁄2 cup cherry tomatoes/ sliced regular tomatoes
- 1 tsp maldive fish flakes (optional)
- 1 tsp lime juice
- salt as needed
- pepper as needed
Cut eggplants into long 1cm thick strips.
Add turmeric and oil and mix to coat the eggplants
Air fry them at 375 F for 4 – 5 mins, shake the basket and fry for another 2 to 4 mins, until eggplants are cooked. Alternatively, you can deep fry eggplants too.
Transfer eggplants to a bowl. Add the rest of the salad ingredients and mix well.
Recipe Notes:
You can make the salad in advance and store it in the fridge. Keep it on the counter to come to room temperature before serving.
For the full recipe go here: https://www.hungrylankan.com/recipes/air-fried-eggplant-salad/
Hungry Lankan (www.hungrylankan.com) , created by Roshani Wickramasinghe, is a vibrant culinary destination where the rich flavors of Sri Lanka are brought to the world. The website offers authentic Sri Lankan dishes, a wide range of Asian recipes, and inventive creations crafted by Roshani in her kitchen. With a focus on making food both delicious and healthy, Hungry Lankan provides easy-to-follow recipes that bring the essence of Sri Lankan cuisine into home kitchens, inspiring food enthusiasts everywhere to explore new flavors and healthy twists.
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