Dislocated Recipes for Success: Keralan Portuguese Eggplant Salad

Serves: 6


2 large eggplants, cut into ½-inch slices

½ cup olive oil

1 small onion, diced

4 cloves garlic

2 spring onions sliced

4 large tomatoes cut in chunks

½ cup fresh coriander

Handful Roasted peanuts

1 thinly sliced green chili

Pinch of salt

Grind of black pepper


2 generous tablespoons smooth peanut butter

Juice of 2 (juicy) lemons

1/2 cup of Greek yoghurt


Fry eggplant slices in olive oil until browned. Drain on paper towels.

Sauté onion and garlic for 2-3 minutes until soft. Take off heat.

Make dressing. Much all dressing ingredients together until smooth.

Mix onion/garlic mixture with eggplants. Arrange tomatoes and eggplant in salad bowl. Sprinkle spring onions, chillli and cilantro on top.


4 thoughts on “Dislocated Recipes for Success: Keralan Portuguese Eggplant Salad

  1. I’ve recently become a vegetarian, so I’m open to new recipes. It’s hard when your family serves a huge ham leg, chicken and pork for Christmas lunch.


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