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.
No comments:
Post a Comment