Filipino Style Eggplant Salad

It was Father’s Day this past weekend and we celebrated it with a barbecue. We made barbecued pork skewers, pork belly and hot dogs. In addition, we also wanted to have something else other than meat. So, I made this eggplant salad to go with all the barbecued meat. This salad reminds me of when I was back visiting the Philippines two years ago, when one of our good family friends took us out for lunch. I remember how well the salad went well with fried meat and fish, and so I thought of trying to make it myself. The salad was refreshing and also a nice complement to the grilled meat. It was an enjoyable dinner for everyone!

Filipino Style Eggplant Salad

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Liza A

Serves: 4-6 servings

Ingredients

• 4 large Chinese eggplants
• ½ cup diced red onion
• 2 tomatoes, diced
• 6 tbsp lemon juice
• 2 tsp fish sauce
• 2 tbsp chopped cilantro
• Salt and freshly ground pepper to taste

Instructions

1. Grill or boil eggplants until soft. Let it cool then gently peel the skin off. Cut the stems and then slice the meat into small pieces. Set aside.
2. In a big bowl, combine onion, tomatoes, lemon juice, fish sauce and cilantro. Add sliced eggplants; gently mix well. Season with salt and freshly ground pepper to taste. Serve with grilled or fried meat/ fish.
3. Enjoy!

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