Filipino•healthy
Tomato, Grilled Eggplant and Salted Egg Salad
Grilled Eggplant with salted Egg and Tomato Salad is simple to make yet full of fresh and savory f flavors. It's the perfect accompaniment to your favorite grilled meat or seafood.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large eggplant
- 1 cup grape tomatoes, halved (or 3 Roma tomatoes, chopped)
- 2 salted duck eggs, peeled and chopped
- 1 tablespoon green onions, chopped
- 1/4 cup vinegar
- 1 teaspoon fish sauce
- 1 shallot, peeled and minced
- pepper to taste
Instructions
- 1
With a knife or the tines of a fork, prick eggplant.
- 2
Place eggplant directly on the gas stovetop over high flame and roast, occasionally rotating with tongs, until slightly softened and skin is evenly charred.
- 3
Let cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop flesh.
- 4
In a serving platter, layer tomatoes, grilled eggplant, and salted eggs.
- 5
When ready to serve, drizzle with vinegar dressing and gently toss to combine. Garnish with green onions.
- 6
For the Dressing