Garden Egg Salad
A crisp salad made with raw African eggplant slices tossed in a spicy, savory groundnut dressing.
Ingredients
- 8 garden eggs, thinly sliced
- 1/4 cup unsweetened peanut butter
- 1 scotch bonnet pepper, minced
- 1/2 cup red onion, diced
- 2 tbsp warm water
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
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1
Whisk 1/4 cup unsweetened peanut butter, 2 tbsp warm water, 1 tbsp lime juice, and 1/2 tsp salt in a bowl until smooth.
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2
Stir in 1 minced scotch bonnet pepper and 1/2 cup diced red onion to form the dressing.
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3
Add 8 thinly sliced garden eggs to the bowl and toss thoroughly until every slice is coated.
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4
Serve immediately or chill for 15 minutes before serving.