4 young eggplants
1 onion
Salt to taste
1 tablespoon kalamansi juice
2/3 cup coconut cream
Roast eggplant in oven or over charcoal heat.
Peel onion and slice crosswise very fine.
Add kalamansi juice.
Peel and mash well the eggplants.
Mix and blend well the eggplants and onion.
Season to taste with salt.
Add coconut cream.
Yield: 4 to 6 servings.
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