Summary

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

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Instructions

1. Cut the eggplants into slices and steam them for 15 minutes so that they don`t absorb too much oil when frying.
2. 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.
3. 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.