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Eggplant Salad

Photo Credit: Rithika Ramesh


  • 500 g large eggplants (bharta baingan)
  • 1 tbsp finely chopped garlic
  • Unrefined salt to taste
  • 2 tbsp lemon juice
  • ¼ cup grated onion
  • ¼ cup de-seeded and finely chopped tomato
  • ¼ tsp powdered black pepper (kali mirch)
  • 2 tbsp chopped parsley or fresh coriander leaves (dhania patta)
  • 2 tbsp white sesame seeds (til)


Roast the eggplant over a direct flame or under a grill, until dark on the outside and cooked inside. Alternatively, roast the eggplant in a pre-heated oven at 200 °C, for about 30 minutes, until it begins to shrink. Cut open and scoop out the flesh leaving behind the skin. Chop fine or blend in a blender. Mix in the garlic, salt, lemon juice, onion, tomato, pepper, parsley and sesame seeds.

Serves 6-8


You can eliminate salt and add soy sauce.

You can also add other vegetables like capsicum, scallions.

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