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As in the dish above, split the Western eggplant in half lengthwise if that's what you're using, or leave whole if you are using the slim eggplants.
• 2 slim eggplants or one Western eggplant
• 1 tablespoon chopped parsley
• 2 chopped green chillies, such as serrano, seeds and stem removed, minced
• 2 tablespoons soy sauce
• 1/2 cup white vinegar
• Juice of one half lemon
• 1 small onion, chopped
• 1 medium sized tomato, deseeded and chopped
Ingredients
• 2 slim eggplants or one Western eggplant
• 1 tablespoon chopped parsley
• 2 chopped green chillies, such as serrano, seeds and stem removed, minced
• 2 tablespoons soy sauce
• 1/2 cup white vinegar
• Juice of one half lemon
• 1 small onion, chopped
• 1 medium sized tomato, deseeded and chopped
Instructions
Over a medium fire on a grill, cook the eggplant, turning it around regularly so each part of it is exposed evenly to the fire, until the skin is charred and the eggplant is soft. Let cool slightly, then peel off the skin. Roughly chop the eggplant, then mix it with the rest of the ingredients in a bowl, and serve.
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| 4 |
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As in the dish above, split the Western eggplant in half lengthwise if that's what you're using, or leave whole if you are using the slim eggplants.
Ingredients• 2 slim eggplants or one Western eggplant • 1 tablespoon chopped parsley • 2 chopped green chillies, such as serrano, seeds and stem removed, minced • 2 tablespoons soy sauce • 1/2 cup white vinegar • Juice of one half lemon • 1 small onion, chopped • 1 medium sized tomato, deseeded and chopped InstructionsOver a medium fire on a grill, cook the eggplant, turning it around regularly so each part of it is exposed evenly to the fire, until the skin is charred and the eggplant is soft. Let cool slightly, then peel off the skin. Roughly chop the eggplant, then mix it with the rest of the ingredients in a bowl, and serve.
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