I had this salad at my mum’s friend and it was really love at first bite . I had to try to recreat the magic at home.
I made the salad, ate the salad, loved the salad, took pictures of the salad but when it came to naming the salad my mind drew blank.
should I name it
Potato, eggplant, pita, lettuce salad?
long and not representative
Gives the wrong impression and may put some people off
What to do?
Ask my wonderful readers to name the salad!
In exchange for your effort, I’m offering to make you customised wallpaper for your computer. You can select any of the pictures you like on my blog and I will turn it into a wallpaper for your computer. It can have your name or any verse you like, this month’s calender or even the whole year’s calender..your wish is my command.
All you have to do is leave your suggestion for the name in the comments and I will announce the winner in one week from today. Deal?
Disclaimer: I am not responsible for any screen eating incidences that will result from winning this contest.
The salad’s beauty comes from the dressing and the delicious combination of veges. The crunch of the bread and lettuce, the creamy-ness of the eggplants, the tangy dressing are really a melody that will make your taste buds dance.
I know some of you might read the recipe and say fried potatoes and eggplant and bread..no way am I making this! but believe me if you drain your vegetables well, the salad will be light and refreshing, not heavy and oily. My mum was surprised when her friend gave her the recipe, when you eat this you may actually miss the fact that there are fried ingredients other than the bread.
You can make the salad ahead of time but don’t add the dressing untill it is time to serve it.
1 medium eggplant peeled cut into cubed and fried
1 big or two medium potatoes peeled, cubed and fried
1 pita bread cut into strips
1/2 cup of corn
1 yellow pepper cut into cubes
1 green pepper cut into cubes
1 carrot shredded
5-7 leaves of lettuce shredded coarsely
for the dressing
4 tablespoons mayonnaise
1 table-spoon mustard
1 teaspoon oregano (optional)
dash of pepper
juice of one lemon
2-3 tablespoons oil
1 tablespoon cider vinegar
Salt to taste
Prepare the dressing by combining all the ingredients except for the oil.
Drizzle the oil while whisking
Heat the oil and fry the eggplant, potatoes and bread. Drain well and place on napkin to absorb excess oil.
In a bowl combine the ingredients for the salad, add the dressing and toss.