- 1/2 kg eggplant (talong) – sliced
- 1 large onion – 1/2 sliced into rings, 1/2 minced
- 4 cloves garlic – minced
- 1/4 cup soy sauce
- 1 tbsp lemon or calamansi juice
- salt to taste
- black pepper to taste
HOW TO COOK:
- Saute minced onions and garlic.
- Add eggplant and cook in low-medium heat until eggplant is slightly soft
- Add soy sauce and lemon/calamansi juice. Continue heating until eggplant is fully cooked.
- Add salt and pepper to taste.
- Put fresh onion rings on top.