Photo by Victor Consaga

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).

* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.