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Garden Egg Salad

A crisp salad made with raw African eggplant slices tossed in a spicy, savory groundnut dressing.

15 minEasyServes 4140 cal/serving

NigerianSaladNo-CookVegetarianVeganHigh FiberLow CarbHalal-friendlyKosher-styleGluten-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeCorn-FreeLow-Sodium

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

  1. 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.

  2. 2

    Stir in 1 minced scotch bonnet pepper and 1/2 cup diced red onion to form the dressing.

  3. 3

    Add 8 thinly sliced garden eggs to the bowl and toss thoroughly until every slice is coated.

  4. 4

    Serve immediately or chill for 15 minutes before serving.

Questions

How long does Garden Egg Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Garden Egg Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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