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!

Cooking Tips for Perfect Eggplant Salad

To make a delicious eggplant salad, start by selecting the right eggplants. Look for ones that are firm and shiny, with a vibrant purple color. Smaller eggplants tend to be sweeter and less bitter than larger ones. When cooking the eggplants, grilling or broiling can add a smoky flavor that enhances the overall taste of the salad. If you choose to roast them, slice the eggplants into rounds or cubes for even cooking. Try to avoid overcooking, as this can make them mushy. A good rule of thumb is to cook until they are tender but still hold their shape. Once the eggplants are cooked, let them cool before mixing them with the other ingredients. This helps preserve their texture and flavor. Additionally, feel free to experiment with the seasoning. A splash of vinegar or a squeeze of lime can brighten up the dish, while a bit of chili can add a nice kick.

Variations to Try

There are many ways to put a twist on the classic Filipino eggplant salad. If you want to add some protein, consider mixing in grilled shrimp or diced tofu. Both options provide a nice texture contrast and make the salad heartier. For a burst of color, toss in some diced tomatoes or bell peppers. These additions not only enhance the visual appeal but also provide extra freshness. Another variation involves adding herbs like cilantro or mint for an aromatic touch. If you like it spicy, finely chop some chili peppers and mix them in. You can also change up the dressing by using sesame oil instead of the traditional vinegar, which adds a nutty flavor. These variations can make the salad unique each time you prepare it, keeping it exciting for family and friends.

Storage Instructions

If you have leftovers of the eggplant salad, storing it properly will help maintain its freshness. Transfer the salad to an airtight container and store it in the refrigerator. It should stay good for about three to four days, but the texture of the eggplants might change slightly as they sit. If you notice excess moisture in the container, it’s a good idea to drain it before serving again. For optimal flavor, try to consume the salad within the first couple of days. If you plan to make it ahead of time, consider keeping the dressing separate until you are ready to serve. This will help prevent the eggplants from becoming soggy. If you want to freeze the salad, it is not recommended due to the texture changes that occur once thawed. Enjoying it fresh will always give you the best experience.

Frequently Asked Questions

What can I substitute for fish sauce?

If you’re looking for a substitute, soy sauce mixed with a little lime juice can work well. It gives a nice umami flavor without the fishy taste.

How should I store leftover eggplant salad?

Store any leftovers in an airtight container in the fridge. It should be good for about 2-3 days, but keep in mind that the texture might change a bit over time.

Can I make this salad ahead of time?

Making the salad a few hours ahead is fine, just wait to mix in the cilantro until right before serving to keep it fresh. This gives the flavors some time to meld together.

What dishes pair well with this eggplant salad?

This salad goes great with grilled meats like chicken or pork, and it also complements fried fish nicely. It’s a refreshing side that balances out richer flavors.

What common mistakes should I avoid when making this salad?

One common mistake is overcooking the eggplants, which can make them mushy. Aim for tender but firm pieces, and always let them cool before mixing with the other ingredients to keep the texture.

Filipino Style Eggplant Salad

Liza A

Bright and tangy, this Filipino Style Eggplant Salad combines smoky roasted eggplant with fresh tomatoes and zesty lemon juice for a refreshing bite. Easy to make, it’s a vibrant side that bursts with flavor!

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Prep Time 15

Cook Time 20

Total Time 35

Course Salad

Cuisine Filipino

Servings -6 servings

Calories 70 kcal

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

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!

Nutrition

Calories: 70kcalCarbohydrates: 15gProtein: 2gSodium: 200mgFiber: 5gSugar: 4g

Keyword eggplant, Filipino cuisine, healthy, salad, side dish

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