Eggplant with mango salsa, a recipe with exotic flavors that may surprise at first glance, but I assure you this combination is divinely delicious and elevates the eggplant. A recipe that can be adapted with apricot, melon, peaches, or pomegranate.
Preheat the oven to 200°C. After washing them, cut the eggplants in half lengthwise. Place them on a baking sheet lined with parchment paper. Slightly score the skin in a crisscross pattern.
Sprinkle with sea salt and drizzle each half of the eggplant with a bit of olive oil. Bake for 30 to 35 minutes. Let cool slightly.
Mango salsa Peel the mango and cut it into small cubes. Finely chop the red onion (I didn't include it as my picky eater doesn't like it, and raw is even worse). Place the small mango cubes in a bowl, add lime juice, the red onion, and chopped cilantro. Mix everything together.
Place a tablespoon of Greek yogurt on each half of the eggplant. Spread the mango salsa on top. Sprinkle with chili powder.
To finish
0 servings
4
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