| 1
red apple
1 green apple
1 can (439 gm) fruit cocktail
2 tbsp. lemon juice
2 tbsp. honey
drained (reserve) syrup
Slice apples into two and remove seeds and core.
Cut into small pieces. Soak in fruit cocktail
syrup with lemon juice. Add fruit cocktail and
honey. Chill until ready to serve
|
8
medium (3/4 kg) eggplants
5 medium tomatoes, cut into small cubes
1 medium onion, finely chopped
1/4 cup vinegar
1 grated coconut (or 3/4 cup coconut powder)
1/3 tsp. salt
1/4 tsp. pepper
Boil eggplants until cooked. Peel, then cut
crosswise (1 1/2’’). Combine with
tomatoes and onion. Chill. Combine grated coconut
with vinegar and 2 tbsp. hot water. Squeeze
to get 3/4 cup coconut milk or combine 3/4 cup
coconut powder with vinegar and 2 tbsp. hot
water. Season coconut milk with 1/3 tsp. salt
and 1/4 tsp. pepper. Stir. Pour coconut milk
into vegetable mixture. Let stand for 5 minutes,
then serve.
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