Eggplant and bean salad
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Toss grilled eggplant, steamed vegies and toasted macadamias in this light and creamy coconut dressing
Ingredients
Light coconut cream
⅓ cup(s), (80ml)
Lime juice
2 tbs
Fish sauce
2 tbs
Green string beans
200 g
Eggplant
2 medium, thinly sliced
Olive oil
1 tbs
Garlic
2 clove(s), crushed
Cherry tomatoes
250 g, halved
Raw macadamias
⅓ cup(s), (45g), toasted, chopped
Mixed salad leaves
2 cup(s)
Fresh coriander
¼ cup(s), chopped
Instructions
1
Place coconut cream, juice and fish sauce in a small bowl and whisk until combined.
2
Boil, steam or microwave beans until just tender. Drain.
3
Place eggplant, oil and garlic in a medium bowl and toss until well coated. Preheat a barbecue or chargrill over medium-high heat. Cook eggplants for 2-3 minutes each side or until browned.
4
Place eggplant, beans, tomatoes, macadamias, salad leaves, coriander in a large bowl. Gently toss to combine.
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