METHOD: • In a bowl, mix salt, water, and turmeric. Dip the eggplant slices in the mixture and keep it aside. • Heat the LITE HOUSE Rice Bran Oil in a small pan and fry the eggplant slices until golden. Set aside. • For the dressing, mix a pinch of salt, lemon juice, black pepper, sugar, with dijon mustard in a small bowl and whisk. • In a serving dish, place the eggplant slices with tomato, red onion, and cottage cheese. Toss everything together and your Tomato & Eggplant Salad is ready to be served. Enjoy! • salt as per taste • ½ teaspoon turmeric • 1-2 long and thin eggplants, cut into thin strips • ½ cup water • 1-2 cup LITE HOUSE Rice Bran Oil • black pepper as per taste • 1 tbsp lemon juice • 1-2 tsp sugar • ½ diced medium tomato • ½ sliced medium red onion • ½ cup shredded cottage cheese • dijon mustard as per taste INGREDIENTS: Trying hands�on Tomato & Eggplant Salad Prepared By Ms. Kamlesh Singh 6 Ms. Kamlesh Singh Silver Director The Liver - Healthy - Food Corner
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