A tasty native eggplant salad dish that consist of broiled eggplant, coconut cream, onion and kalamansi juice. This is also great as side dish of grilled pork or chicken, that is, if you are not a vegetarian.
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. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
How to Make Eggplant Salad
Ingredients
- 4 young eggplants
- 1 tablespoon kalamansi juice
- 2/3 cups coconut cream
- 1 onion
- Salt to taste
Instructions
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.
