Ingredients:

  • 1/2 eggplant
  • 2 teaspoons salt
  • 1/4 teaspoon turmeric powder
  • 1 cup oil
  • 1 carrot
  • 1 cup of cauliflower florets
  • 1 green or red pepper
  • 5 – 6 shallots or 1 large onion sliced fine
  • 4 cloves garlic, peeled
  • 2.5cm piece ginger, chopped
  • 11/2 teaspoon mustard seeds
  • 1/2 cup vinegar
  • 1/8 teaspoon chilli powder
  • 2 teaspoons sugar
  • 1/4 teaspoon turmeric powder
  • 1 small tin of pineapple pieces, drained


Method:

  1. Slice eggplant into 5cm-long pieces. Wash and mix with 2 teaspoons of salt and turmeric and marinate for half an hour.
  2. Heat the oil in a pan on high and fry the eggplants, a few at a time, until they turn to a golden colour. Drain well on a paper towel. Do this until all the eggplants have been fried.
  3. Cut carrot into julienne strips. Break cauliflower into florets. Slice the green pepper and onion. If using shallots cut them in two.
  4. In a blender grind together the mustard seeds, garlic and ginger in a little bit of the vinegar. In a saucepan, put the ginger garlic mixture, balance of the vinegar, turmeric powder, chilli powder, salt and sugar and bring it to a boil and take it off the stove and cool.
  5. In a large bowl mix all the vegetables, pineapple pieces and the fried egg plants. Then pour the boiled cooled dressing and mix well and serve.