Eggplant with salsa fresca
Enjoy a quick and easy Eggplant with salsa fresca recipe from Women's Weekly Food. Perfect for a delicious dinner in 30 minutes.
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Ingredients
- 12 (720g) baby eggplants, halved lengthways
- 2 (300g) green capsicum, finely chopped
- 2 (300g) yellow capsicum, finely chopped
- 4 (360g) tomatoes, seeded, finely chopped
- 2/3 cup finely shredded fresh basil
- 2/3 cup (160ml) lemon juice
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