Cooked From the Heart » Filipino, salads, side dishes, vegetables » Eggplant Salad
Eggplant Salad
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!
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Written by Jeanette Moore (JMom)
I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.
Filed under: Filipino, salads, side dishes, vegetables
Well alas, I have tried again and failed to grow eggplants. I am going to steal this recipe. WIth credit, of course. I think sesame seeds would go good on this salad.
i’ve had this love-hate relationship with eggplant. and it’s a good thing that right now i’m in the love stage. i will definitely try this eggplant salad!
Thanks for the recipe. I am trying one more time this year to grow eggplant. I have never been successful at it so hope this year will be different.