ID:329
Recipe Name:grilled talong with coconut milk
Name: zoe razel pittracher
Email: zoerazel@yahoo.com
Date: July 31, 2005
Category: Vegetables
Category: Appetizers
Nationality: Tropical
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Number of servings: 4
Calories Per Serving: 4
Preparation Time: 15 mins.
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
four medium sized eggplants
2 medium sized tomatoes
1 onion
3 cloves of garlic
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Right Ingredients:
1 cup coconut milk
oil
salt
black pepper
green onion leaf (optional)
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| Cooking
Instructions: |
Instructions: grill the eggplants until done, peel and press a bit until it looks mashed, fry on both sides in low heat.in a separate pan, saute garlic, onions and tomatoes, add coconut milk and simmer for a few minutes until coconut milk is creamy, season with salt and pepper.pour on top of grilled and fried eggplants.
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| Serving Suggestion: |
serve while hot.decorate with onion leaves
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| Additional Comments: |
my austrian husband become a filipino cuisine lover with this dish!
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| Preparation Time: |
15 mins.
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| Number of servings: |
4
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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