Pan Fried Eggplant With Mukunuwenna Salad
- 23 Jun, 2020
- 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
- Organic Black Pepper Powder
- 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