Egg plant salad
Ingredients:
6 eggplants med.-size
1 tsp. onion, sliced
Pepper
3 tbsp. calamansi juice
½ cup coconut milk thick
1 salt
Prick eggplants with fork and broil over coals.
When they are remove the skin.
Lay them on a plate.
Spread calamansi juice or lemon over them.
Over low heat simmer coconut milk with onion and pepper
Stirring constantly to prevent curdling.
Pour over eggplants.
Garnish with thin tomato slices.
Serve cold hot.
Six serving.
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