INGREDIENTS:
½ tsp. shrimp paste (bagoong)
1 tsp. olive oil
100g eggplant
Salt and pepper to taste
PROCEDURE:
1. In a bowl mix the shrimp paste with olive oil.
2. Slice eggplants into thin wedges.
3. Add the eggplants into the shrimp paste marinade and
coat each piece well.
4. Place the eggplants on a pre-heated grill and cook
grill lines appear.
5. Approximately 45 seconds on each side.
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