Ingredients
2 large eggplants
1 small red onion, finely chopped
1 medium tomato, diced
1 medium fresh mango, diced (optional)
1 Maldivian chilli, finely sliced (adjust to taste)
Fresh coriander leaves
Garlic chips (thinly sliced garlic, fried until golden)
Dressing:
3–4 tbsp vinegar
2–4 tbsp sugar (adjust to taste)
1–2 cloves garlic, minced
Fresh chilli, to taste
salt and black pepper, to taste
Method
Roast the eggplants over an open flame or in a hot oven until the skins are charred and blistered and the flesh is soft. Allow to cool slightly, then peel off the skins and roughly chop the flesh.
In a bowl, combine the vinegar, sugar, minced garlic and chilli. Stir well until the sugar dissolves. Season with salt and black pepper to taste.
Add the diced tomato and red onion into the dressing and mix. If using mango, fold it in for a touch of sweetness.
Gently add the roasted eggplant and toss until evenly coated with the dressing.
Transfer to a serving plate. Top with fresh coriander and crispy garlic chips before serving.
