This eggplant came to me, like most things, as a surprise. I made some other dish with eggplants, and found out that I have one extra eggplant. I looked at him – dark, firm, brave It was obvious that I have to come up with a new brilliant eggplant salad Idea, and so I did! I didn’t even had to close my eyes… just thought about it and the Idea came
What you need:
1 large eggplant
2-3 handful coriander, chopped wel
Juice of 1 fresh lemon
1/2 red pepper, chopped to tiny little squares
2 green onions, both white and green parts, chopped well
3-4 spoons of avocado oil
salt to taste
1/2 tbs maple syrup
What to do:
Peel the eggplants and cut them to small cubes. Stir fry the eggplant cubes in a warm avocado oil. Start on high heat and covered, until the eggplants are done. Then remove the cover, lower the heat and continue to cook until the eggplant is a bit dark and somehow crispy.
Once it’s done, remove to a big plate with towel papers to absorb the oil and cool down. After about 10 minutes blend the eggplants with the rest of the ingredients and YEY – you got an amazing summer salad!!!