Weight watcher's endorsed this is not. As the name may suggest, this is less a salad and more a treat. I have eaten many versions of eggplant salad, some fried, some roasted, each with it's delightful and ingenious pairings of kosher ingredients, this one is very simple in that it requires only 1 main ingredient, where the rest is only spices. My husband loves it and everyone who tries it as well. I sometimes use, large eggplants or the small Japanese or mini eggplants, all work very well for this salad. You will need:
1 large eggplant
oil for frying
1 tsp paprika
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried parsley
1/4 tsp chili powder (optional)
salt
2 tbsp white vinegar
1 tbsp oil
Slice the eggplant as this as you can, if I'm using the large one, I usually quarter it so that the pieces aren't to large, it also takes less time to fry them up. Fry till dark golden brown and drain on paper towel. Once all fried and still warm, add in all the spices, vinegar, oil and mix.
Voila, serve cold on bread with other salads as well, a real treat!
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