Thursday, August 06, 2009 0 Comments

Sinantulang Talong Recipe

Good for 2

1 whole eggplant

1 tsp Olive Oil
3 Garlic, grated
2 Bird's Eye Chilli, chopped
3 cups riped Santol flesh, finely minced
3 tbsp Vinegar
1 1/2 cups Cream Cream
Salt & Pepper, to taste
A dash of Sugar

Heat a pan and splash a round of olive oil.
Brown the garlic. Throw in the chilli.
Add the finely minced santol flesh.
Drizzle vinegar and cook for 5 minutes.
Pour the coconut cream
Simmer until the coconut cream is fully absorbed.
Season with a dash of sugar, salt & pepper.

Grill the eggplant.
Let it cool. Remove the skin.
Flatten the eggplant using a fork.
Spread sinantulan over the eggplant.
Serve warm with steamed sweet potato leaves and rice.