I’ve posted a recipe for this eggplant salad before, but it doesn’t hurt to revisit a recipe especially when it’s a favorite like this one. We’ve taken out the grill and have started grilling again, and these eggplants were one of the first to hop on the coals.
YOU WILL NEED:
2 Eggplants (if you’re using the large purple ones)
4-6 Roma tomatoes, chopped
1 small Onion, finely chopped
1 teaspoon fresh Ginger, minced
3 sprigs of Green onions, sliced thin
Juice of 1 Lemon
3 Tablespoons of Bagoong or Fish Sauce (you can omit this if you don’t have it or don’t like it, just use salt instead)
Cilantro, chopped (optional)
First, grill the eggplants until the skin is charred and can be peeled off easily. Some people boil the eggplants but you know that grilling always makes it taste better 🙂
After you’ve peeled the eggplants, chop them into bite sized pieces and add the rest of the ingredients. Mix it all up and eat!