INGREDIENTS

• Organic Eggplant - 150g or 4 pieces 
• OrganicTurmeric Powder - 1 tbsp 
• Organic Mukunuwenna - 25 g 
• Organic Onion, Sliced - 10g 
• Organic Lemon Juice - 1 tbsp 
• Organic Virgin Coconut Oil - 100 ml                   
• Salt 
• Organic Black Pepper Powder

METHOD

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