Thursday, November 22, 2007

Eggplant Asado

3-4 eggplants
2 tbsp. soy sauce
1 tsp. vetsin 1 tsp. calamansi juice
1/2 cup water
1 large onion, sliced into thick rings

Cooking Instructions
Fry onion rings until half cooked. Set aside.
Peel eggplant. Cut crosswise into 1/2" thick slices. Fry till light brown. After frying set aside oil, put back fried eggplant in pand and add soy sauce, calamansi juice, water and season with vetsin. Cover and cook until done. Serve with onion rings on top.

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