Filipino Eggplant Salad Recipe


  • 6 – 8 slim Japanese eggplants (not the fat aubergines commonly available in
  • American grocery stores)
  • 3 – 6 cloves of garlic, peeled and crushed
  • 2 tsps of salt
  • 6 – 8 tsp of spicy vinegar
  • 1 tsp of black pepper
  • Red Salted Egg (for garnish)
  • Green Mango (Small sized for garnish)

Cooking Instructions:

  1. Filipino Eggplant Salad Cooking Instructions:
  2. Prepare eggplant
  3. The best way is to grill the washed eggplants over hot coals.
  4. This brings out a deep taste to the eggplant.
  5. The second best way is to bake the eggplants in a 350-degree Fahrenheit oven for 20 – 25 minutes.
  6. This method produces a drier eggplant which is easier to peel.
  7. When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big pot for 5 minutes.
  8. Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible.
  9. With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and pepper.
  10. Cool for half an hour.
  11. Garnish with sliced Red salted Egg and Green Mango



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