8 medium ( ¾ ) eggplants
5 medium tomatoes, cut into small cubes
1 medium onion, finely chopped
1 grated coconut
¼ cup + 2 Tbsp. Vinegar
1. Broil or boil eggplants until cooked. Peel, then cut crosswise ( 1 – ½” ). Combine with tomatoes and onion. Chill.
2. Combine grated coconut with vinegar and 2 Tbsp. hot water. Squeeze to get ¾ cup coconut milk.
3. Season coconut milk with 1/3 tsp. iodized salt ( or 1 tsp. rock salt) and ¼ tsp. pepper. Stir.
4. Pour coconut milk into vegetable mixture. Let stand for 5 minutes.
Makes 8 Servings.
Nutrition Facts:
Zero Cholesterol
12% RDA for Folate
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