Recipe

Hajar's Eggplant (aubergine) Braniya Salad Recipe

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Ingredients

Directions

Step #1 Brown the eggplant in the oil.
Step #2 No need to salt or fiddle at all with the eggplant.
Step #3 I do this In a large-ish skillet on moderate heat & wait quite a while before moving or turning the cubes.
Step #4 You want it nicely browned & cooked through though not mush.
Step #5 The given amount of oil is enough to do this & I have never had to add more.
Step #6 Your pan will look overfull but the eggplant will shrink.
Step #7 While the eggplant is browning prepare the onions, peppers & garlic & place this into a glass or plastic bowl.
Step #8 Pour eggplant, hot, & it's oil (if any left, though the oil will drain back from the eggplant into the salad during standing for the dressing.
Step #9 ) into the bowl over the onion mixture.
Step #10 Top with remaining ingredients & mix well.
Step #11 Refrigerate at least 6 hrs & serve chilled or room temperature.
Step #12 Please use fresh lemon juice & to taste.
Step #13 The amount I use is the juice of 1 fresh lemon.
Step #14 Not easy to give an exact measurement on how much juice 1 lemon will yield but I always use 1 lemon.
Step #15 This does need to sit so figure in the sitting time as part of the cook time.
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