Ingredients:

Preparation:

1. Halve the eggplants and steam for 15 minutes, until well cooked. Allow to sit in covered pot for 5 minutes. 2. Remove from pot and, using your hands, shred the eggplant coarsely. 3. In a mixing bowl, add all seasonings to the eggplant and mix together in a massaging motion using your hands. This salad will keep for 2 days.

Nutritional Information:

13 Calories (kcal); 1g Total Fat; (77% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 257mg Sodium