Eggplant in Coconut Milk
Madeleine Z. Bordallo as printed in the Leblon Finatinas Para Guam (Guam Cookbook), used here with the permission of Y Inetnon Famalaoan

10 medium long eggplants OR 3 medium round eggplants
1 medium onion, chopped
2 cups or 8 oz canned coconut milk
1/2 tsp salt or to taste
3 to 4 lemons for juice
2 red peppers

Bake or grill eggplant until skin is ready to peel off. In a bowl, mash hot peppers. Add salt and lemon juice. Stir until salt is dissolved. Mix with onions and coconut milk; pour over the eggplant and mix.

Yield: 6 to 8 Servings