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Mauritian eggplant salad with chili and coriander

updated

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Ingredients for 6 servings:

  • 800 g eggplant(s), sliced
  • 150 g diced tomatoes
  • 100 g red onion(s), finely diced
  • 40 g bell pepper(s), green, diced
  • 1 chili pepper(s), red, pitted and chopped
  • 1 bunch coriander greens, chopped
  • 4 tbsp lime juice
  • 5 ml olive oil
  • 2 cl white wine vinegar
  • 2 tsp palm sugar
  • salt and pepper
  • Chives, chopped
  • Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Recipe from the island of Mauritius

Slice the eggplants and steam them for 15 minutes to prevent them from absorbing too much oil during frying. Then fry them in oil for about 4 minutes. Let the slices cool on kitchen paper for 10 minutes. Mix with the tomatoes, onions, bell peppers, and chili. Make a dressing with lime juice, oil, vinegar, palm sugar, salt, and pepper and toss it into the salad with the coriander. Sprinkle with chopped chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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