Eggplant and Curried Greens Salad boats

Sunny weather, sunny food!!! 

This is more then just a salad, believe me!! The flavors in this recipe are great at any weather, they just bring freshness and summer even in rainy days but why not profiting this sunny day to enjoy the best of green freshness!?!

Serves 4-6 people


  • 6 chopped kefir lime leaves or ½ teaspoon dried kefir powder(optional-you can find in asian shops in fresh or frozen)
  • 1 chopped onion
  • 2 garlic cloves, mashed
  • 2-3 medium eggplant, in cubes or thin slices
  • 2 tbsp chickpea flour 
  • Chopped Leaves from carrot bunch(optional -when you buy the whole carrots)
  • or chopped kale 
  • 1 tablespoon olive oil
  • 2-3 tablespoon mushroom sauce(or just normal soy sauce)
  • 1-2 tablespoon “fishless sauce- vegan fish sauce(you can replace for more soy sauce)
  • 2 carrots, Grated
  • 1 romaine salad 
  • ½ cup toasted cashews
  • Optional: Chopped, deseeded green chilli


  • 100ml coconut milk
  • 1 handfull fresh coriander, 
  • 1 grated lemon grass 
  • Juice from 1 lime
  • 2-3 green chillis, deseeded


  1. Mix the eggplants with the chickpea flour and fry it with a drizzle of olive or sesame oil for about 3 minutes each side; 
  2. Fry pan the onions and garlic with a pinch of salt for 3-5 minutes until juicy and soft; 
  3. Add the chopped kefir lime leaves, chilli and carrot greens, mushroom and fishless sauce and cook it for 5 minutes; 
  4. Add the grilled eggplants to the greens and let it cook for more 5 minutes. Adjust seasoning
  5. Sauce: Blend all the ingredients for 1 minute until smooth; 
  6. Make the boats with one layer of grated carrots, the eggplant mixture, toasted cashews and coconut curried sauce on top

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