- 1 large eggplant (white or purple)
- Olive oil
- Sea salt
- Black Pepper
- 1 mango, peeled and diced
- 6-7 strawberries, diced (crowns discarded)
- 2 shallots, peeled and minced
- 1/4 cup cilantro, minced
- Juice of 1 lime
Heat a grill or grill pan on medium high. Slice the eggplant into 1/2 thick rounds. Generously coat the eggplant slices with olive oil, and season with sea salt and pepper. Lay the slices onto the grill and cook 5-7 minutes on each side.
While the eggplant is cooking, combine the mango, strawberries, shallots and cilantro in a mixing bowl. Squeeze the fresh lime juice onto the fruit. Season with a few pinches of sea salt.
Pull the eggplant off the grill and lay onto a flat plate. Top with fresh fruit Pico De Gallo.