Baked eggplant salad

Baked eggplant salad

Eggplant is generally available throughout the year. It is a tasty and versatile vegetable. Today I am going to make a salad with baked eggplant.
Read my post on eggplant for health benefits of this vegetable.

Eggplant

                                    Recipe summary 

                                               For

                                 Baked eggplant salad

Preparation time: 1 hour ( including baking)
Cooking time: Baking time 45 minutes
Serves: 4

1. Place a greased baking sheet to cover the bottom of baking tray.

2.Grease the surface of the eggplant with 1 table spoon of vegetable oil or butter.

Ingredients

3. Prick the eggplant with a fork a couple of times to prevent it from bursting during baking.

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4. Place 2 eggplants on the tray. and bake at  350°F for 40 minutes. After 20 minutes, turn the eggplants once.

5. Remove the tray from the oven. Let it cool.

Baked eggplant

6. Peel off the skin from the eggplants.

Do not discard the peel. Set it aside. Here is a eggplant peel sauce recipe to make excellent sauce with it.

7.Put the eggplant flesh in a medium sized bowl. Mash it according to the desired consistency.

Baked eggplant salad

8. Add ½ teaspoon pepper powder, ½ teaspoon salt, 1 onion chopped fine,1 green chili, seeded and chopped into fine pieces, 1 cup coconut cream and 2 tablespoon

 lime juice. Mix all the ingredients well. 

Taste for seasoning and adjust. 

Mildly sour taste from the lime juice will give an excellent taste. You adjust the lime juice to your desired taste. This is my mothers recipe which was loved by the family. Instead of lime juice you can add yogurt.

The eggplant salad is ready.                                                

                         Recipe follows in detail with pictures.

Preparation time: 1 hour ( including baking)
Cooking time: Baking time 45 minutes
Serves: 4

Eggplant, coconut cream, onion, green chili and lemon

Ingredients
Main
2 eggplants
Others
1 onion chopped fine
1 green chili, seeded and chopped into fine pieces
2 tablespoon of lime juice
1 cup coconut cream
½ teaspoon salt
1 table spoon of vegetable oil
Spice
½ teaspoon pepper powder

Baked eggplant

 Preparation
On a baking tray, place baking sheet to cover the bottom of the tray.
Grease the baking sheet
Grease the surface of the eggplant with oil or butter.
Prick the eggplant with a fork a couple of times to prevent it from bursting during baking. Even if the eggplant splits during baking there is no harm. The eggplant will still be perfect.
Place the eggplants on the tray.
Preheat the oven at 350°F.
Put the tray in the oven and bake for 40 minutes.
After 20 minutes, turn the eggplants once.
Remove the tray from the oven.
Let it cool so that you can work with your hands.
Peel off the skin from the eggplants.
Do not discard the peel. Set it aside. Here is a recipe to make excellent sauce with it.
Put the eggplant flesh in a medium sized bowl. Mash it with a fork or potato masher. You can also use a hand blender. The method you choose for mashing will depend on what consistency you want. Using a hand blender will make it an extremely smooth paste. Using a fork will leave some small chunks of flesh in the salad.
Once you have mashed it to the desired consistency add pepper, salt, onion, green chili coconut cream and lime juice. Mix all the ingredients well. Taste for seasoning and adjust. Mildly sour taste from the lime juice will give an excellent taste. You adjust the lime juice to your desired taste. This is my mothers recipe which was loved by the family. Instead of lime juice you can add yogurt.
The eggplant salad is ready. It can be served with rice or can be taken on its own. You can eat with flat bread.