Kulawo na Talong

Method

1. Char the eggplants over a flame, grill, or broiler, turning until the skins are blackened and the flesh is completely soft. Rest 5 minutes, peel, and drain off excess liquid.
2. Spread the grated coconut in a dry pan or on a banana leaf over low heat. Toast slowly until deep brown and intensely nutty, stirring often so it does not become acrid.
3. Transfer the hot toasted coconut to a bowl, add the hot water, and knead or press firmly. Strain through a clean cloth to obtain a dark, smoky coconut cream.
4. Whisk the coconut cream with vinegar, calamansi, fish sauce or salt, pepper, and chili. The dressing should taste smoky, tangy, and savoury rather than sweet.
5. Tear the eggplant into wide strips and arrange it with onion and tomatoes in a shallow bowl.
6. Pour over enough dressing to coat without drowning the vegetables. Fold gently so the soft eggplant remains in visible pieces.
7. Rest 10 minutes, taste again, and add a little vinegar or salt if needed. Serve at room temperature with grilled fish or rice.