FOOD : RECIPE OF THE WEEK : ROASTED EGGPLANT SALAD

BY CHEF SOURAV BASU

THE GRAND, ASANSOL

INGREDIENTS :

1. Young eggplants -4
2. Onion -1
3. Salt to taste
4. Calamansi juice -1 tbsp
5. Coconut cream -2/3 cup

METHOD :

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

Yield: 4 to 6 servings.