Tropical Eggplant Salad
From canullia 7 years ago
- 20 minutes to make
- Serves 6
Healthy crunchy zesty tarty exotic goodness. Yes this salad is the twist on Lebanese Baba Ghanouj with a tropical touch. Make this and you will serve it with every bbq you can think of. Very easy to prep.
Ingredients
- 4 long eggplants (boiled) shopping list
- 1 large corn cob (boiled) chop kernels off with a knife please do not use canned corn because those are too sweet. shopping list
- 1 cup chopped or grated tomatoes( i used grated) shopping list
- 2 medium size bell peppers (red and green one of each) shopping list
- 2 saba bananas (table banana) boiled and peeled shopping list
- 2 slices of pineapple cubed (please use real fresh pineapples not canned otherwise you can omit pineapples. shopping list
- 1/2 cup chopped onion (red or orange) shopping list
- 4 garlic cloves grated shopping list
- 2 tablespoon lemon juice shopping list
- 2 tablespoons vinegar shopping list
- 2 tablespoons soy sauce (medium soy soy not dark nor light) shopping list
- 1/3 teaspoon black pepper shopping list
How to make it
- 1- Boil your eggplants, corn and saba bananas in one pot.
- 2- Remove cones from eggplants and chop into circles 2x2 , chop off kernels from corn by knife, and peel your saba bananas and chop into half circles.
- 3 toss bananas corn eggplant with onion, garlic tomatoes, bell peppers, pineapple and mix
- 4 dress the mixture with soy vinegar lemon and black pepper
- Serve immediately next to bbq fish , meat , or chicken.
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