Brinjal or Egg Plant Salad

Ingredients

1 Medium Sized Brinjal or Eggplant
1 Medium Sized Onion or Spring Onion
1 Medium Sized Tomato
1 - 2 Tbsps Coriander Leaves, Finely Chopped
Juice of 1/2 Lime
2 Tbsps Olive Oil
1/2 Tsp Rock Salt

Servings / Time

2 Servings / 30 Minutes

Preparation

1. Roast the brinjal directly over a medium flame until the outer cover is completely roasted and the inner brinjal is nice and soft.

2. Next, allow the brinjal to cool once roasted. In the mean time as the roasted brinjal cools, chop onion and tomato into medium sized cubes. Also chop coriander leaves fine.

3. Once the brinjal or eggplant has cooled. Take off the outer skin and cut off the top stalk. Mash the inner white part of the brinjal into a seperate bowl.

4. Once the brinjal has been completely mashed, add the chopped onion, tomato and coriander leaves. Mix well.

5. Sprinkle some lime juice, salt and olive oil and mix well. Your salad is ready to serve.

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