Ingredients
- Baingan (Eggplant) : 1 large (sliced into ½-inch rounds)
- Cherry Tomatoes/tomatoes : ½ cup (halved)
- Cucumber : ½ cup (diced)
- Red Onion : ¼ cup (thinly sliced)
- Olive Oil :1 tbsp
- Lemon Juice :1 tbsp
- Garlic : 1 clove (minced)
- Cumin Powder : ½ tsp
- Salt : to taste
- Black Pepper : ½ tsp
- Chopped Coriander or Parsley : 2 tbsp
- Toasted Sesame Seeds or Crushed Peanuts : 1 tbsp (for garnish)
Preparation
Brush eggplant slices with olive oil and sprinkle with salt and cumin powder.
Heat a grill pan or tawa and grill the slices for 3-4 minutes on each side until golden brown and tender.
Let them cool slightly, then chop into bite-sized pieces.
In a bowl, mix grilled eggplant, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk lemon juice, minced garlic, black pepper, and a little more olive oil.
Pour the dressing over the salad and mix well.
Sprinkle chopped coriander/parsley and toasted sesame seeds or crushed peanuts.
Serve fresh as a side dish or a light meal.
Servings: 2
Notes
- You can add crumbled paneer, feta cheese, or roasted chickpeas for extra protein.
- Roasted bell peppers or zucchini can be added for more variety.
- Serve chilled or at room temperature for the best flavor.
