To make the salad:
1 large eggplant.
1 large cucumber
1 cup of tomatoes (any variety)
3-6 green chiles seeded (serrano, jalapeno)
1 medium onion
1 bunch of green onions
To make the dressing:
2 Tbs of rice wine vinegar
1 tsp of sugar
1 Tbs of grated ginger
2 cloves of garlic grated
1Tbs of mustard seed
Heat some canola oil in on high heat. When the oil is hot fry the eggplant until is is golden brown (about 1-2 minutes). You will have to fry several batches so the pan does not get crowded.
Note: You will have to drain the eggplant on a paper towel. I actually drained it and changed out the paper towel twice because the eggplant does tend to soak up the oil. I also blotted it with a paper towel to soak up any excess oil. Allow the eggplant to cool for 10-15 minutes before adding it to the salad
Cut all the veggies into small cubes or bite size pieces and place in a salad bowl until later.
Make the salad dressing by dissolving the sugar in the vinegar. If you use cider or white vinegar you may need more sugar. Put all the dressing ingredients in a blender or liquidizer and blend until it forms a smooth dressing.
Place the cooled eggplant in the salad bowl with the rest of the salad ingredients and pour the salad dressing and toss. Add salt and pepper to taste. You can also add the juice of half a lime to give everything a bright flavor.