California Raisin Eggplant Salad - California Raisins Asean.
By Chef Editha Singian
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Cooking tools:
- Cookie cutter
- Oven
- Stove
- Paper bag
- Fork
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
Ingredients
- 1 cup California Raisins
- 1 kg eggplant (about 150 grams per piece)
- 2 large red onions, sliced into thin rings
- 2 large salad tomatoes, sliced into thin rings
- 3 green finger chillis, sliced diagonally and seeded
- Salt
- pepper
- 1 cup coconut cream
- 1 thumb-size ginger, pared and minced
- ⅓ cup cane vinegar
- freshly ground pepper
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