Photo: Sahlan Hayes
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Ingredients
- 2 large eggplants
- 1 tbsp grated ginger
- 2-3 cloves garlic, crushed
- 2 shallots, finely diced
- 2-3 tbsp extra virgin olive oil, plus extra to drizzle
- 2 tbsp white vinegar
- 3 tbsp chopped coriander leaves
- 2 fresh chillies, finely chopped
- Salt and black pepper, to taste
Method
Trim stems off eggplant and cut in half lengthways. In a lidded saucepan, place eggplant skin-side down, fill with water two-thirds of the way to the top of the eggplant. Cover and bring to the boil. Boil gently until soft, about 12-15 minutes.
Remove eggplant from the saucepan onto a large plate and cool to room temperature. Drain excess liquid, scoop out the flesh and discard the skin. Mash eggplant with a fork into fine strands. Add remaining ingredients one at a time, working well with a fork.
Season with salt and pepper.
To serve
Transfer mixture to a serving dish and drizzle liberally with olive oil.
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