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Sunday, August 28, 2011

Broiled Egg Plant

6 big eggplants 1 cup onions, chopped
2 large tomatoes 1 tablespoon salt
Juice from 6 medium kalamansi Dash of pepper
1/2 tablespoon garlic, macerated

Broil eggplants over live coals. When done, remove skin and place on a platter.
Combine kalamansi juice, garlic, onions, salt and pepper.
Pour over eggplants. Garnish with sliced tomatoes.
Yield: 6 servings.

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