Sri Lankan Eggplant Salad - from the travels of Jantine Eddelbuttel

I was recently travelling with friends in Sri Lanka. In Ella we stumbled across the Ella Spice Garden which was offering cooking classes at night to which we eagerly signed up. The Sri Lanka boys who ran it were 2 cousins - one who cooked and one who taught us. They were so enthusiastic about their food it was an absolute delight to learn from them. They ran the class in an outdoor sheltered kitchen which was drapped with fairy lights. After the class we were invited into their home to eat what we had cooked at their table.

Here is the Sri Lankan Eggplant Salad they taught us;

10x long, thin eggplants cut into very fine slices
1 and 1/2 teaspoons tumeric powder
1 and 1/2 teaspoons salt
Mix together in a bowl
Then deep fry the eggplant in oil - a batch at a time - for around 5 mins or until golden brown
Let the eggplant drain on paper towel

1 x red onion - finely sliced
10 x green chillies - finely sliced (use less for less bite)
1 x tomato finely chopped
Mix all togther with eggplant

Then add 1/2 tespoon salt
1/2 teaspoon black pepper
Squeeze the juice of 1/2 lime

Serve immediately and enjoy this delightfully refreshing dish!