- Cut Eggplants in half lengthwise. Season with Salt, Pepper and Turmeric.
- Heat pan with Coconut Oil. Place Eggplants skin side up. Cook under medium heat until soft and browned.
- Separately. Place in Mukunuwenna, Onion, Lime Juice and Seasoning in bowl and mix.
- Serve Eggplant topped with Mukunuwenna Salad
Posted by Saaraketha Organics