Sinantulang Talong Recipe

Good for 2

1 whole eggplant

SINANTULAN:

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.