Egg plant mango salad

Name: Egg plant mango salad
Yield: 2 servings
Cuisine: Kenyan
Ingredients: 1 Egg plant; 1 Carrot; 1 Cucumber; 1 Mango raw; Dhania for garnish; Vinegrette; 1 Tsp salad oil; 1 Tsp honey; 1 Tsp lemon juice

Nyambura Mukururi @cook_9946662

Nairobi

This recipe i was taught by chef Mshamba from Mombasa.we normally cook egg plant wrongly and dont get the full richness and tastiness of this vegetable.try this recipe and you will have a different outlook on eggplant or aubergine or biriganya as known in kenya

Nyambura Mukururi @cook_9946662

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Ingredients

2 servings

1Egg plant
1Carrot
1Cucumber
1Mango raw
Dhania for garnish
Vinegrette
1 Tspsalad oil
1 Tsphoney
1 Tsplemon juice

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Steps

1

Cut the egg plant into half
2

Score the innerside this means making diagonal incersions in the eggplant this increases the surface area and allows it to cook faster and evenly.
3

Deep fry in hot oil the inner side facing down
4

Turn to the other side make sure its soft.remove from oil and place in grease proof paper
5

For the rest of the salad peel the carrot,cucumber,mango and cut into strips or juliennes
6

For the vinegrette mix honey with the lemon juice and add oil pour on the cucumber salad add the eggplant to the plate