4 Young eggplants
1 tablespoon kalamansi juice
2/3 cups coconut cream
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.