This is my mother’s recipe and it is one of my all time favorite salads. She makes this to accompany rice and curry, but it could be served along side any meal. Anyone who tries this dish remarks that they have never experienced eggplant this way. Lightly frying the eggplant takes away the bitterness and serves as a nice contrast to the other fresh ingredients and slightly sweet dressing. You will be amazed at the combination of flavors! For even more flavor, try frying some thinly sliced bitter gourd and mixing it into the salad with the eggplant. Bitter gourd can be found in the summer and some farmers markets or in Asian markets. It’s VERY bitter but also will mellow with frying and make this salad over the top!