Spicy Eggplant Vegetarian Salad
Salad which is a dish consisting of a mixture of small pieces of food is really good for health. Garden salads use a base of leafy greens such as lettuce, arugula, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. In North America, mayonnaise-based ranch dressing is most popular, with vinaigrettes and Caesar-style dressing following close behind.
Traditional dressings in France are vinaigrettes, typically mustard-based, while sour cream (smetana) and mayonnaise are predominant in eastern European countries and Russia. Thicker sauces are sometimes referred to as “baked potato”, as a form of metonymy, although they rarely contain any starch products.In Denmark, dressings are often based on crème fraîche. In southern Europe and the eastern Mediterranean, salad is generally dressed by the diner with olive oil and vinegar. In Asia, it is common to add sesame oil, fish sauce, citrus juice, or soy sauce to salad dressings.
Brinjal or Aubergine which is well known as Eggplant is a species of nightshade grown for its edible fruit which is widely used in cooking. It is a delicate, tropical perennial often cultivated as a tender or half-hardy annual in temperate climates. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The egg-shaped, glossy, purple fruit has white flesh with a meaty texture. The cut surface of the flesh rapidly turns brown when the fruit is cut open. It grows 40 to 150 cm (1.3 to 4.9 ft) tall, with large, coarsely lobed leaves that are 10 to 20 cm (3.9 to 7.9 in) long and 5 to 10 cm (2.0 to 3.9 in) broad. Semiwild types can grow much larger, to 225 cm (7.38 ft) with large leaves over 30 cm (12 in) long and 15 cm (5.9 in) broad. On wild plants, the fruit is less than 3 cm (1.2 in) in diameter, but much larger in cultivated forms: 30 cm (12 in) or more in length. The plant species originated in cultivation. It has been cultivated in southern and eastern Asia since prehistory. The first known written record of the plant is found in Qimin Yaoshu, an ancient Chinese agricultural treatise completed in 544. The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. A book on agriculture by Ibn Al-Awwam in 12th-century Arabic Spain described how to grow aubergines. Records exist from later medieval Catalan and Spanish. Bt brinjal is a transgenic aubergine that contains a gene from the soil bacterium Bacillus thuringiensis. Eggplant is widely used in its native India, for example in sambar (a tamarind lentil stew), dalma (a dal preparation with vegetables, native to Odisha), chutney, curry, and achaar (a pickled dish). Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described as the “king of vegetables”. Roasted, skinned, mashed, mixed with onions, tomatoes, and spices, and then slow cooked gives the South Asian dish baingan bharta or gojju, similar to salată de vinete in Romania. Another version of the dish, begun-pora (eggplant charred or burnt), is very popular in Bangladesh and the east Indian states of Odisha and West Bengal where the pulp of the vegetable is mixed with raw chopped shallot, green chilies, salt, fresh coriander, and mustard oil. Sometimes fried tomatoes and deep-fried potatoes are also added, creating a dish called begun bhorta. In a dish from Maharashtra called bharli vangi, small brinjals are stuffed with ground coconut, peanuts, onions, tamarind, jaggery and masala spices, and then cooked in oil. In tropical and subtropical climates, eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost has passed. Eggplant prefers hot weather, and when grown in cold climates or in areas with low humidity, the plants languish or fail to set and produce mature fruit. Seeds are typically started eight to 10 weeks prior to the anticipated frost-free date. S. melongena is included on a list of low flammability plants, indicating that it is suitable for growing within a building protection zone. Spacing should be 45 to 60 cm (18 to 24 in) between plants, depending on cultivar, and 60 to 90 cm (24 to 35 in) between rows, depending on the type of cultivation equipment being used. Mulching helps conserve moisture and prevent weeds and fungal diseases and the plants benefit from some shade during the hottest part of the day. Hand pollination by shaking the flowers improves the set of the first blossoms. Growers typically cut fruits from the vine just above the calyx owing to the somewhat woody stems. Flowers are complete, containing both female and male structures, and may be self-pollinated or cross-pollinated.
Sugar as need
Salt as need
4 Tbsp Vinegar
1/4 Cup Parsley freshly chopped
8 Large Tomatoes
8 Tbsp Extra Olive Oil
1400 Gm Aubergine peeled & cubed
10 Crushed Garlic Cloves
2 Tsp Harissa
2 Tsp Chilli Flakes
2 Tsp Ground Cumin
Lettuce Leaves + Toasted Pine-Nuts for garnishing
Pita Bread for serving
First we toss Eggplant with 2 Tbsp Olive Oil & Salt then place in a tray under a grill. Now cook until slightly charred. We need a bowl right now to mix Garlic, Chilli Flakes, Cumin, Sugar, Vinegar, Harissa, Salt & remaining Olive Oil. Toss eggplant with this mixture. Add the Parsley & Tomatoes then line a shallow bowl with Lettuce Leaves. Now transfer the salad gently to the center of the serving dish. Garnish with Pine-Nuts. Now eat or serve instantly with warm Pita Bread.