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.