Photo by Victor Consaga ()
Eggplant with coconut milk and lemon
Ingredients
20 eggplants, barbecued a little over charcoal
3 ½ onions, chopped
Hot pepper (optional)
3 cups coconut milk
3 cups water
Lemon juice (optional)
Broil (or grill) the eggplant until cooked. Hold eggplant under running water while peeling the skin.
Place in a bowl, gently mash and then add remaining ingredients, adding the coconut milk last.
Serves 12 people.
Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).
* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.
