Sunday, February 24, 2013

ENSALADANG TALONG

INGREDIENTS:

8 medium ( ¾ ) eggplants
5 medium tomatoes, cut into small cubes
1 medium onion, finely chopped
1 grated coconut
¼ cup + 2 Tbsp. Vinegar


How to Cook:

1. Broil or boil eggplants until cooked. Peel, then cut crosswise ( 1 – ½” ). Combine with tomatoes and onion. Chill.

2. Combine grated coconut with vinegar and 2 Tbsp. hot water. Squeeze to get ¾ cup coconut milk.

3. Season coconut milk with 1/3 tsp. iodized salt ( or 1 tsp. rock salt) and ¼ tsp. pepper. Stir.

4.  Pour coconut milk into vegetable mixture. Let stand for 5 minutes.

Makes 8 Servings.

Nutrition Facts:
Zero Cholesterol
12% RDA for Folate

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