Serves: 6
Ingredients
2 large eggplants, cut into ½-inch slices
½ cup olive oil
1 small onion, diced
4 cloves garlic
2 spring onions sliced
4 large tomatoes cut in chunks
½ cup fresh coriander
Handful Roasted peanuts
1 thinly sliced green chili
Pinch of salt
Grind of black pepper
Dressing
2 generous tablespoons smooth peanut butter
Juice of 2 (juicy) lemons
1/2 cup of Greek yoghurt
Directions
Fry eggplant slices in olive oil until browned. Drain on paper towels.
Sauté onion and garlic for 2-3 minutes until soft. Take off heat.
Make dressing. Much all dressing ingredients together until smooth.
Mix onion/garlic mixture with eggplants. Arrange tomatoes and eggplant in salad bowl. Sprinkle spring onions, chillli and cilantro on top.
You forgot, ‘first, catch your eggplant’.
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Our approach is to hide in trees and pounce on them as they pass.
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I’ve recently become a vegetarian, so I’m open to new recipes. It’s hard when your family serves a huge ham leg, chicken and pork for Christmas lunch.
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One of the great things about travelling through India and Sri Lanka is the bounty of great veg recipes. I hope you enjoy the eggplant recipe.
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