By Chef Editha Singian

Yields1 Serving
 1 cup California Raisins
 1 kg eggplant (about 150 grams per piece)
 2 large red onions, sliced into thin rings
 2 large salad tomatoes, sliced into thin rings
 3 green finger chillis, sliced diagonally and seeded
 Salt and pepper
Coconut Vinaigrette
 1 cup coconut cream
 1 thumb-size ginger, pared and minced
 ⅓ cup cane vinegar
 Salt and freshly ground pepper
1

Roast the eggplant over an open flameor in the oven. Place the roasted eggplant inside a paper bag for 10 minutes for easier peeling. Peel the eggplant and discard the stem. Flatten with a fork and season with salt and pepper.

2

Lay out one flattened eggplant on a chopping board. Cut with a 4-inch cookie cutter or mold. Top with onion rings and tomatoes. Sprinkle a tablespoon of raisins. Top with another piece of eggplant and repeat procedure with every layer of eggplant. Finish the layer with an eggplant.

3

Lay out one flattened eggplant on a chopping board. Cut with a 4-inch cookie cutter or mold. Top with onion rings and tomatoes. Sprinkle a tablespoon of raisins. Top with another piece of eggplant and repeat procedure with every layer of eggplant. Finish the layer with an eggplant.

Coconut Vinaigrette
4

Combine all the ingredients in a small bowl. Stir well and season to taste.

CategoryCooking Method,

Ingredients

 1 cup California Raisins
 1 kg eggplant (about 150 grams per piece)
 2 large red onions, sliced into thin rings
 2 large salad tomatoes, sliced into thin rings
 3 green finger chillis, sliced diagonally and seeded
 Salt and pepper
Coconut Vinaigrette
 1 cup coconut cream
 1 thumb-size ginger, pared and minced
 ⅓ cup cane vinegar
 Salt and freshly ground pepper
California Raisin Eggplant Salad
IngredientsDirections