Spiced eggplant pickle and yoghurt salad

Name: Spiced eggplant pickle and yoghurt salad
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup chopped coriander/cilantro/Chinese parsley leaves; ¼ cup chopped coriander/cilantro/Chinese parsley leaves; 2 teaspoons fish sauce; ¼ cup chopped coriander/cilantro/Chinese parsley leaves; 2 eggplants/aubergines, cut into 1 cm/½ in dice; 8 teaspoons Spiced Eggplant Pickle; vegetable oil, for deep-frying; 2 eggplants/aubergines, cut into 1 cm/½ in dice; 500 ml/16 fl oz thick plain yoghurt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

500 ml/16 fl oz thick plain yoghurt
vegetable oil, for deep-frying
2

Oceania
Asia
India
Australia
Fish course
Pescatarian

Method

Spoon yoghurt into a strainer lined with cheesecloth and hang overnight to remove excess moisture.
To prepare salad, heat oil to 180°C/350°F in a deep-fryer or large pot and fry eggplant until golden. Drain on paper towel.
Mix eggplant in a bowl with remaining ingredients. Cover and refrigerate until ready to use. Serve with prawn or vegetable pakoras