Directions

• Wash & dice vegetables into a salad bowl
• Soften and lightly brown eggplant in the frying pan with a drizzle of oil
• Dice the eggplant and add to the vegetables
• Add coconut cream to the diced vegetables and combine well
• Squeeze 1/2 a lemon and Himalayan salt to taste
• Serve with taro, green banana, kumara or pumpkin