Cambodian Fusion•healthy
Grilled Eggplant Salad
Grilled eggplant with tomatoes, green onion, parsley and Tuk Meric
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 each medium eggplant (cut in half lengthwise)
- 1 each tomato (diced and drained)
- 1 each green onion (chopped)
- 1 Tablespoon Angkor Tuk Meric
- 1 Tablespoon parsley (chopped)
- 1 teaspoon extra virgin olive oil
Instructions
- 1
Grill or broil the eggplant skin side up for 10 minutes. Flip and cook for another 4-5 minutes, or until beginning to brown in spots.
- 2
Transfer to a colander and let drain. When cool enough to handle, peel and roughly chop the eggplant.
- 3
Combine the tomato, eggplant and green onion in a bowl, add the Tuk Meric and stir. Taste for seasoning.
- 4
Garnish with parsley and a drizzle of olive oil.