Coriander Eggplant Salad

The eggplant cooked in this herbed vinaigrette; topped with fresh coriander leaves is good as relish or salad to accompany meat dishes

Preparation Time: 00:20
Cooking Time: 00:00
Servings: 4

WHAT YOU WILL NEED:

Dressing:
1 cup water
1/4 cup corn oil
1 tbsp MAGGI Savor Classic
1 8g MAGGI MAGIC SARAP
1/2 tsp salt
1/3 cup vinegar
3 pieces fresh basil leaves
1 sprig parsley
1/2 tsp dried tarragon
1 piece bay leaf

6 cups peeled and diced eggplant
1/2 tsp. lemon juice
1/2 cup coriander leaves (wansoy)

HERE'S HOW:

1. Combine the ingredients for dressing in a saucepan. Let boil.
2. Add eggplant into the mixture then simmer until eggplant is tender but still firm.
3. Set aside eggplant and arrange on a serving dish.
4. Reduce liquid by half; strain, and add lemon juice.
5. Pour over eggplant and toss gently to blend.
6. Chill. Top with wansoy leaves to serve.

Nutritional Content:
Calories: 162
Carbohydrates (g): 8
Protein (g): 1
Fats (g): 14