Filipino Eggplant Salad

Ingredients:
2 medium-sized Japanese eggplants (talong)
2 tablespoons minced onions
1/3 cup coconut milk
salt and pepper to taste
sweet red pepper slices for garnish

Method:
Wash eggplants then cut crosswise into 1/2-inch thick pieces. Lightly brush both sides of eggplant pieces with oil. Place in a pan and broil in oven at 400° until cooked and browned.

Eggplant is cooked when meat is soft. Remove from broiler and set aside.

In a saucepan, combine the coconut milk, minced onions, a little salt and pepper to taste, then bring to a boil over medium heat.

Pour this dressing over eggplants. Garnish with thin slices of sweet red pepper.