1 tsp. calamansi juice
1/2 cup water
1 large onion, sliced into thick rings
Cooking
Instructions
Fry onion rings until half
cooked. Set aside.
Peel eggplant. Cut crosswise into 1/2" thick
slices. Fry till light brown. After frying set
aside oil, put back fried eggplant in pand and
add soy sauce, calamansi juice, water and season
with vetsin. Cover and cook until done. Serve
with onion rings on top.
