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!)
Servings: people USA imperial/metric conversion:
Print Recipe
  1. 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.
  2. Add the coconut milk and cook for 4 more minutes, mixing periodically. Drizzle with juice from one lemon.
  3. 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.