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Crispy Bhuna Aubergine and Kale Salad
Crispy on the outside and meltingly tender inside, deep-fried aubergine cubes form the savory heart of this colorful salad. They're paired with shatteringly crisp kale leaves and layered over a cool, creamy cucumber raita. Sweet diced mango and juicy pomegranate seeds cut through the richness, bringing a bright, fruity contrast to the warm spices. It's a striking combination of textures and temperatures that works beautifully as a hearty lunch or a standout starter.
Ingredients
- 1 litre sunflower oil, for deep-frying
- 150g kale, destemmed, washed, dried and finely chopped
- 1 aubergine, chopped into 3cm pieces
- 1 tablespoon mango powder
- 1 tablespoon black salt (or 1 teaspoon sea salt)
- ½ teaspoon cumin seeds, toasted
- 100g Greek yogurt
- 4cm chunk of cucumber
- 250g cherry tomatoes, halved
- 100g pomegranate seeds
- 1 ripe mango, stoned, peeled and diced
- sea salt, to taste
Instructions
- 1Heat the sunflower oil in a deep, heavy-based pan over high heat until it reaches 170°C. If you don't have a thermometer, drop in a grain of rice; it's ready when the rice floats to the surface surrounded by bubbles.
- 2Fry the chopped kale in the hot oil in small batches until crisp. Transfer the leaves to paper towels using a slotted spoon and season each batch with a pinch of sea salt. Make sure the kale is completely dry before frying to prevent splattering.
- 3Maintain the hot oil temperature and fry the aubergine pieces in small batches until golden brown all over. Remove them with a slotted spoon, drain on paper towels, and toss with half of the mango powder and black salt while still hot so the spices stick.
- 4Whisk the Greek yogurt in a bowl with the remaining mango powder, the rest of the black salt, and half of the toasted cumin seeds.
- 5Coarsely grate the cucumber, place it in a sieve, and squeeze out the excess water. Stir the drained cucumber into the seasoned yogurt to finish the raita. Squeezing the cucumber prevents the raita from becoming watery.
- 6Spread a layer of the cucumber raita across the bottom of your serving plates. Arrange the halved cherry tomatoes over the raita, then add the fried aubergine and crispy kale. Top with pomegranate seeds, diced mango, and the remaining toasted cumin seeds, serving immediately.
Notes
- Prep: Ensure the kale is thoroughly washed and completely dried before frying. Any residual water will cause the hot oil to spit dangerously.
- Ingredient swap: If you can't find black salt (kala namak), substitute it with an equal amount of regular sea salt, though you'll miss its signature sulfurous flavor.
- Make ahead: The cucumber raita can be mixed up to a day in advance and stored in the fridge, but fry the vegetables right before serving for the best texture.