Eggplants & fresh mango salsa


  • 4 eggplants
  • 4 tablespoons Greek yogurt
  • 1 ripe mango
  • 1/2 lime
  • 1/2 bunch coriander (or mint)
  • 1 red onion
  • AOC O&CO. Espelette pepper
  • O&CO. organic olive oil
  • fleur de sel


Step 1
Preheat oven to gas mark 6-7/200º. Cut the eggplants in half lengthways, place them on a baking tray, gently incise the flesh with a knife making squares, drizzle with olive oil, sprinkle some fleur de sel and bake for 30-35 minutes.
Step 2
In the meantime prepare the mango salsa: cut the peeled flesh of the mango into small cubes. Pour into a bowl.
Step 3
Add the finely chopped onion to the bowl with the chopped coriander (or mint) and juice of the half lime.
Step 4
Once the eggplants are ready and cooled down, add a tablespoon of yogurt to each eggplant and spread the mango salsa on top.
Step 5
Sprinkle with Espellete pepper and serve! Pure deliciousness!!