Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 800 g auberine (s), sliced
- 150 g tomato (s), diced
- 100 g onion (s), red, finely diced
- 40 g bell pepper (s), reen, diced into small pieces
- 1 chilli pepper (s), red, pitted and chopped
- 1 bunch coriander greens, chopped
- 4 tablespoon lime juice
- 5 ml olive oil
- 2 cl white wine vinegar
- 2 teaspoons palm sugar
- salt and pepper
- Chives, chopped
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the eggplants into slices and steam them for 15 minutes so that they don`t absorb too much oil when frying.
- Then fry in oil for about 4 minutes. Let the slices cool down on kitchen paper for 10 minutes. Mix with the tomatoes, onions, paprika and chilli.
- Prepare a dressing from lime juice, oil, vinegar, palm sugar, salt and pepper and add to the salad with the coriander. Sprinkle with chopped chives.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below