Eggplant Salsa

Eggplant being a large vegetable is quite difficult to be consumed within a single meal or even a day. When eggplant are deep fried, it increases its ability to be stored. Deep fried eggplants can be refrigerated easily for over a month. This eggplant salsa goes well with chips, or even as a side dish with rice or naan. It so simple that you can assemble it within in minutes!

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Ingredients:

• 1 EGGPLANT/BRINJAL

• ¼ TSP TURMERIC

• OIL FOR DEEP FRYING

• FEW TOMATOES DICED

• FEW ONIONS SLICED

• 2 GREEN CHILLIES CHOPPED

• ¼ LIME

• SALT AND PEPPER TO TASTE

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Directions:

Frying the eggplant

1: Cut the eggplant into equal 2-inch strips place them in a bowl. Immediately add ¼ tsp of turmeric and mix well to prevent the eggplant from browning.

2: Heat a pot of oil on medium heat and fry the eggplant in batches until they turn dark in color.

3: Maintaining a low-medium heat, fry all the brinjals.

4: Place the fried eggplant/brinjal in paper towels to absorb oil.

Making the salsa

1: Add a small portion of eggplant/brinjal into a small bowl, leaving the rest for later. (Could be stored

2: Add a few diced tomatoes, onions, and chilies into the bowl.

3: Add few drops of lime, salt, and pepper to taste and combine all the ingredients.

4: Check for seasoning and adjust accordingly, adding extra lime juice or salt to season until you are satisfied with the taste.

Avoid mixing the brinjals with the other ingredients if you plan to serve the salsa later. You can reserve the rest of the fried eggplant for later and make the salsa as you eat. (Could last over a month, if stored correctly)

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