Treacle Glazed Eggplant Salad
Recipe by: Gayan Pieris from Many Little Dining
Full of flavour and ideal for late-season produce like eggplant, cucumber and chilli’s.
- Summer, Autumn
Salad ingredients
- 500gms approx. Eggplant cut in to finger size strips
- 1 large shallot sliced lengthwise
- 1 Carrot Julienned
- 1 Lebanese cucumber thinly sliced into angle
- ¼ cup mint leaves roughly torn
- ¼ cup Coriander leaves roughly torn
- ¼ cup Basil leaves roughly torn
- ¼ cup roasted cashews
Ingredients for dusting
- 2 whole eggs whisked
- 1 cup Corn flour
Ingredients for dressing
- 4 cups Sri Lankan Kitul Treacle (you can replace this with 4 cups brown sugar turned into a syrup with 01 ltr. water)
- ½ bunch coriander roots
- 02 red chillies finely chopped
- 01 Tsp minced Garlic
- 01 Tsp minced Ginger
- Soy sauce 250 ml
- Tamarind Puree 50 ml
- Hoisin sauce 50 ml
- Corn starch 01 Tbs.
- Oil for frying
Add all the ingredients for dressing except the corn flour, in a pot and bring it to boil on medium heat.
Make a slurry with corn starch by adding some water while whisking the corn starch slurry.
Add the Corn starch slurry in to the boiling mix dressing while whisking.
Cook for about 01 min. until the dressing is thick.
Place in the refrigerator to cooldown.
Dust the eggplant by coating them in prepared egg wash and corn starch.
Heat The Oil in a pan 170c (enough to deep fry the eggplants)
Deep fry the Dusted Eggplants until golden and crispy.
While the Eggplants are frying mix all the salad ingredients in a bowl.
Once the eggplants are cooked place them in a paper towel to drain, and once they drained drizzle the prepared dressing as required and toss them together with rest of the salad ingredients. Add more dressing if required and serve with wedge of lime.