Eggplant Salad


Ingredients:

4 Young eggplants
1 tablespoon kalamansi juice
2/3 cups coconut cream
1 onion
Salt to taste

How to make eggplant salad:

  • Roast eggplants 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 eggplant and onion.
  • Season to taste with salt. Add coconut cream. Yield:    4 to 6 servings.

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