Eggplants & fresh mango salsa
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Ingredients
- 4 eggplants
- 4 tablespoons Greek yogurt
- 1 ripe mango
- 1/2 lime
- 1/2 bunch coriander (or mint)
- 1 red onion
- AOC O&CO. Espelette pepper
- O&CO. organic olive oil
- fleur de sel
Directions
| Step 1 | |
| Preheat oven to gas mark 6-7/200º. Cut the eggplants in half lengthways, place them on a baking tray, gently incise the flesh with a knife making squares, drizzle with olive oil, sprinkle some fleur de sel and bake for 30-35 minutes. | |
| Step 2 | |
| In the meantime prepare the mango salsa: cut the peeled flesh of the mango into small cubes. Pour into a bowl. | |
| Step 3 | |
| Add the finely chopped onion to the bowl with the chopped coriander (or mint) and juice of the half lime. | |
| Step 4 | |
| Once the eggplants are ready and cooled down, add a tablespoon of yogurt to each eggplant and spread the mango salsa on top. | |
| Step 5 | |
| Sprinkle with Espellete pepper and serve! Pure deliciousness!! | |
