Clayton Babas, Chef, Bistro at P.I.C.
This sauce is to be served with Chamoru BBQ Beef
1 cup fresh eggplant
2 Tbs salad oil
1 cup tomatoes, diced
1 cup yellow onions, diced
1/4 cup fresh garlic, minced
1/2 cup freshly grated coconut
1 cup fresh coconut milk (frozen is okay)
1/4 cup donne dinance (chamorro chili paste available at most markets on Guam)
1 1/2 tsps salt
1/3 cup freshly squeezed lemon juice
Grill the eggplants (or burn them over an open flame) until the skin is charred. Immediately place into a bowl of ice water. Peel away burned skin and set aside. In a medium sized pan, heat salad oil and saute the garlic. Add the onions and cook over medium high heat until translucent. Add the tomatoes and cook an additional 10 minutes. Add the cooked eggplant and reduce heat. Cook until all ingredients have combined to make a thick sauce. Add the coconut milk, grated coconut and chili paste. Add salt and adjust to your taste. Remove from heat and finish off with the fresh lemon juice.
Yield: Approximately 1 quart