Monday, July 25, 2011

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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