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
2 generous tablespoons smooth peanut butter
Juice of 2 (juicy) lemons
1/2 cup of Greek yoghurt
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.