1 Large Eggplant
4 Large cloves garlic
1 Serrano pepper
Juice of one lemon
2 ounces B.E. Wholegrain liquid
Sea Salt
Coconut Oil for Frying
Peel and cut eggplant into thick slices. Sprinkle with salt on both sides
and place in a single layer in a colander. Place a bowl on top (as a weight)
and allow to drain the excess liquid that develops for an hour.
While eggplant is draining, mince garlic and pepper. Mix with 2 tablespoons
Sea Salt, lemn juice and B.E. Wholegrain liquid. Set aside.
Heat a few tablespoons of oil in a large nonstick sauté pan over med/high
heat. Fry eggplant until golden brown on both sides. Remove from heat and
place the slices on a cutting board. When cool enough to handle, but not cold,
cut slices into cubes and put into a bowl with dressing made above. Toss and
allow to sit for 20 minutes before serving.
You will be surprised a this dish’s unique flavor… for people who
love eggplant this is a real treat. For those who don’t like eggplant…
this IS the exception!!!