Linechen Birenghenas: Recipe
Eggplant with coconut milk and lemon
- 20 eggplants, barbecued a little over charcoal
- 3 ½ onions, chopped
- Hot pepper (optional)
- 3 cups coconut milk
- 3 cups water
- Lemon juice (optional)
Broil (or grill) the eggplant until cooked. Hold eggplant under running water while peeling the skin.
Place in a bowl, gently mash and then add remaining ingredients, adding the coconut milk last.
Serves 12 people.
By Madeleine Z. Bordallo
|Editor’s note:||This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).|