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Super Easy Eggplant Salad

Stick and Ladle


  • 3 eggplants
  • 4 tbsp apple cider vinegar
  • 1/2 cup coconut milk
  • 2 tbsp ginger (diced)
  • salt
  • 1 onion (diced)
  • 1 tomato (diced)
  • Sugar (Optional)


  1. Bake Eggplants for 25-20mins- until tinder
  2. Once eggplants have cooled, peel them carefully, removing as much skin as possible.
  3. Cut the stem off the eggplant then slice eggplant into any lengths you prefer.
  4.  In a pan, Mix eggplant, apple cider venigar, coconut milk, ginger, onion and tomato.
  5. Turn on the stove in a low fire and simmer for a minute.
  6. Add salt to taste, more vinegar and add a tsp of sugar or more if you want it sweet.
  7. Lastly top with ring onions and tomatoes. Serve.