- ½ tsp. garlic, chopped
- 5 tbsps. coconut cream (first extract)
- 4pcs. Eggplants, roasted
- 1 calamansi, juice only
- Salt to taste
- Pepper to taste
- Mix the garlic with coconut cream and add to the cooked eggplant.
- Toss with the calamansi juice.
- Top with chopped spring onions.
- Serve immediately.
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