Ingredients:
3 eggplants
2 tbsp onions
1 tbsp calamansi juice
2 tbsp coconut cream (kakanggata)
salt
pepper
Grill the eggplants. Peel off skin while hot, then roughly chop. Add the onions and the calamansi juice. Drizzle with coconut cream. Season with salt and pepper.
Thursday, February 12, 2009
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