Serves 4
Ingredients
4 Small Aubergines (eggplant), sliced
Vegetable Oil
2 tbsp Lemon Juice
240ml/8fl.oz. Coconut Cream (lolo)
4 Spring Onions, finely chopped
1 Green Chili, very finely chopped
2 Tomatoes, finely chopped
Salt
Instructions
1. Preheat the grill to very hot.
2. Place the aubergine slices on the grill rack, brush
with oil then grill on one side for 4-5 minutes.
3. Turn the slices, brush with more oil and continue to
cook for a further 4-5 minutes.
4. Meanwhile, place the lemon juice, coconut cream,
onions, tomatoes, chili and salt in a small mixing bowl and blend well.
5. To serve – quickly cut the cooked aubergine slices
into strips, place in a serving dish and pour the coconut cream mixture over the
top. Serve immediately.
