A salad of diced eggplant, capsicum and chillies.
Salt the eggplant for about 1 hour, rinse and pat dry.
Heat olive oil in a deep frying pan and fry the eggplant in about 4 batches until golden.
Drain and set aside.
Strain the oil, return the pan to the heat with a little fresh oil and add the diced red and green capsicum, chillies and a little salt.
Fry for a minute or 2.
Add the onion, garlic and shallots, fry a further 2 minutes then return the eggplant to the pan.
Finish with the lemon juice and parsley and serve straight away.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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