Eggplant Zuchinni Salad|Creamy and Crunchy Salad

This salad is adapted from the blog of Kalyan Karmakar who has named this Salad Cappadocia. 

Original Recipe @https://www.finelychopped.net/2011/02/creating-good-karma-mediterranean.html?m=1

Having been introduced to a modified version of this salad during a dinner party got me curious enough to dig deeper and end result finishing the borosil bowl with the salad. The host was kind enough to share the recipe and also introduced me to "zatar powder". It is a Middle Eastern spice mix and is a must and is definitely the star of this dish. 

Video: How to make Eggplant Zuchinni Salad

If you try this recipe, let us know!Leave a comment and don’t forget to tag #spoonful_of_creation with your creations! We love sharing what you make with the community. 

Ingredients 

Eggplant/Aubergine/Brinjal-1 large (380gm)

Zuchinni -1 medium size

Onion -1 nos (80 gm)*

Capsicum - 1nos*

Chillie -1 large 

Curd -500ml 

Garlic -8 to 9 small cloves

Olive oil 

Seeds/nuts 

**Note :The vegetable preference of onion/capsicum is completely left to your taste and preference. The original recipe has used tomatoes and even baby corn. I used  onion and capsicum for a crunch. 

Seasonings 

Paparika

Ginger powder(pinch)

Oregano

Zatar powder

Pepper

Salt

Method 

Step 1 

Convert the Curd into Hung curd by straining it overnight. 

Step 2

Slice the eggplant and zuchinni into thin slices and finely chop the onions, capsicum and green chillie.

Step 3 

Rub some salt on the brinjal slices and keep it aside. After it starts loosing water tranfer it to a towel or cloth and wipe it dry.

Sprinkle some salt and pepper onto the zuchinni and mix well.

Note- Zuchinni will absorb hence just a sprinkle of salt and pepper will suffice.

Step 4 

Saute the brinjal slices and Zuchinni slices separately. 

The original recipe calls to fry the brinjal slices but I prefer sautéing it in a pan with little oil.

 

Step 5 

          To Make the hung curd dressing 

In a blender add the hung curd, cloves of garlic and all the seasonings except oregano. Blend well and taste. Zatar powder is a must as it does add a unique taste to the dressing. 

 

Step 6 

Line the rectangle vessel with Brinjal slices, followed by the chopped onion, capsicum and chilli. Add the zuchinni and then pour the curd dressing. 

Top it with some oregano, nuts/seeds and some spices.Refrigerate for 5 to 6 hours. Serve cold.

Original Recipe @https://www.finelychopped.net/2011/02/creating-good-karma-mediterranean.html?m=1