Ginataang Talong

Philippine eggplant

(Adapted from David-Perez' book)

1 onion
1 cup coconut cream
salt and pepper to taste
talong - eggplants

Roast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slice crosswise very fine. Heat oil in pan, add onions and fry until translucent. Add eggplants, stir for a couple of minutes. Season with salt and pepper. Remove from heat, add coconut cream, let sit several minutes to develop the flavours.

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