Wambatu salada (Eggplant / Brinjal Salad)
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
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.
You can have this eggplant salad with any kind of rice, noodles or even with any kind of bread.
We are placing the eggplant strips in turmeric & salt mix water bowl, so it won´t change the colour of the eggplant strips.