Coconut eggplant salad
This is such a great dish and takes no time to make! Add your own favorite fresh herbs to it; my top choices would be mint, cilantro, or basil (or all three!)
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Ingredients:
- 1 eggplant sliced
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon salt pink Himalayan
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garam masala spice blend
- 1/4 cup coconut milk
- 2 lemons juiced
- 4 ounces baby spinach chopped
- 1/4 cup fresh mint chopped
Directions:
- Prepare a saute pan on high heat. Add 2 tablespoons of olive oil and heat. Add the eggplant, ½ teaspoon of salt, turmeric and garam masala and mix well. Let cook for 3 minutes.
- Add the coconut milk and cook for 4 more minutes, mixing periodically. Drizzle with juice from one lemon.
- Add spinach to a bowl. Add 1 tablespoon of olive oil, juice from 1 lemon and ¼ teaspoon of salt. Mix well. Add eggplant and mix. Serve warm, room temperature, or cold.
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