Eggplant and bean salad
light coconut cream
⅓ cup(s), (80ml)
2 medium, thinly sliced
2 clove(s), crushed
250 g, halved
⅓ cup(s), (45g), toasted, chopped
mixed salad leaves
¼ cup(s), chopped
- Place coconut cream, juice and fish sauce in a small bowl and whisk until combined.
- Boil, steam or microwave beans until just tender. Drain.
- 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.
- Place eggplant, beans, tomatoes, macadamias, salad leaves, coriander in a large bowl. Gently toss to combine.