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Photo of Eggplant and bean salad by WW

Eggplant and bean salad

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Toss grilled eggplant, steamed vegies and toasted macadamias in this light and creamy coconut dressing

Ingredients

Light coconut cream

⅓ cup(s), (80ml)

Lime juice

2 tbs

Fish sauce

2 tbs

Green string beans

200 g

Eggplant

2 medium, thinly sliced

Olive oil

1 tbs

Garlic

2 clove(s), crushed

Cherry tomatoes

250 g, halved

Raw macadamias

⅓ cup(s), (45g), toasted, chopped

Mixed salad leaves

2 cup(s)

Fresh coriander

¼ cup(s), chopped

Instructions

  1. Place coconut cream, juice and fish sauce in a small bowl and whisk until combined.
  2. Boil, steam or microwave beans until just tender. Drain.
  3. Place eggplant, oil and garlic in a medium bowl and toss until well coated. Preheat a barbecue or chargrill over medium-high heat. Cook eggplants for 2-3 minutes each side or until browned.
  4. Place eggplant, beans, tomatoes, macadamias, salad leaves, coriander in a large bowl. Gently toss to combine.

Notes

SERVING SUGGESTION: Tofu.TIP: Top with thinly sliced fresh red chilli.

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