Eggplant Pulehu (Charcoal Roasted)

• Eggplant, long variety
• Shoyu
• Ajinomoto

1. Roast eggplant over charcoal fire, turning frequently to ensure even roasting.
2. May take 20-30 minutes. Puffing of the eggplant and bursting of the skin may occur.
3. When done, skin should peel off easily when stripped. Discard skin.
4. Strip eggplant with fingers.
5. Add shoyu to your taste; add ajinomoto, mix.
6. Ready to serve as side dish or pupu.

NOTE: Eggplant may be baked in an oven and no turning would be required. Charcoal roasted is recommended for better flavor. Stolen eggplants from your neighbor’s backyard would be more ono.

R. B. Legaspi, Class of 1951