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Eggplant Salad for people who hate Eggplant


  • 1 Large Eggplant
  • 4 Large cloves garlic
  • 1 Serrano pepper
  • Juice of one lemon
  • 2 ounces B.E. Wholegrain liquid
  • Sea Salt
  • Coconut Oil for Frying
  1. Peel and cut eggplant into thick slices.
  2. Sprinkle with salt on both sides and place in a single layer in a colander.
  3. Place a bowl on top (as a weight) and allow to drain the excess liquid that develops for an hour.
  4. While eggplant is draining, mince garlic and pepper. Mix with 2 tablespoons Sea Salt, lemn juice and B.E. Wholegrain liquid. Set aside.
  5. Heat a few tablespoons of oil in a large nonstick sauté pan over med/high heat. Fry eggplant until golden brown on both sides. Remove from heat and place the slices on a cutting board. When cool enough to handle, but not cold, cut slices into cubes and put into a bowl with dressing made above. Toss and allow to sit for 20 minutes before serving.

You will be surprised a this dish’s unique flavor… for people who love eggplant this is a real treat. For those who don’t like eggplant… this IS the exception!!!

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