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

Liza A

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 -6 servings

Ingredients

  

1x2x3x

• 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

 

• 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.
• 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.
• Enjoy!

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