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