Eggplant Salad

Ingredients:
- 4 young eggplants
- 1 onion
- Salt to taste
- 1 tbsp calamansi juice
- 2/3 cup coconut cream

Procedure:
- Roast eggplant in oven or over charcoal heat.
- Peel onion and slice crosswise very fine.
- Add calamansi juice.
- Peel and mash well the eggplants.
- Mix and blend well the eggplant and onion.
- Season to taste with salt.
- Add coconut cream.

Yield: 4 to 6 servings.