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KINILAW NA TALONG (EGGPLANT SALAD)
  • 이름 : tutors
  • 작성일 : 2012-02-23
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KINILAW NA TALONG (EGGPLANT SALAD)

 

 

 

vegetable salad is the perfect side dish for barbeque. I personally love eggplant salad with my barbeque
and even with  my fried fish.

This kind of salad could be prepared two ways, grilled or boiled. But i prefer my eggplants grilled especially
when it's "grill season"- summer until fall, yeah i do push it for as long as it's not too cold for me. Altough,
 I still grill them on my stove top or broil them. Boiling is okay but you don't get the smokey flavor.
 

 
Ingredients:
 
  • 3-4 eggplants chopped to cubes
  • 3 – 6 cloves of garlic, onions,scallions, ginger,(peeled and chopped)
  • tomatoes (chopped)
  • 2 tsps of salt (depends on your preference)
  • Thai bird chili (if you want it spicy)
  • 6 – 8 tsp of  vinegar (depends on your preference)

    •  


    I suggest to use the Asian eggplants or the Sicilian eggplants for this salad. There will be no exact measurement
     to this recipe. It'll all be up to your taste and liking.

     


     


    1. Poke some holes to the eggplant using a fork.
    2. Grill them until skins will burn, keep turning around to make sure every skin are cooked or charred. Eggplants
    are cooked when they are soft.
    3. Let them cool then start peeling off the charred skin making sure to take out those black particles from the
    charred skin.
    4. Chop eggplants into cubes or shred them.
    5. Add chopped tomatoes, sweet onions, scallions, garlic, ginger and Thai bird chili if you want it spicy and hot.
    6. Add salt and vinegar, i like to use Datu Puti (Filipino Vinegar) or apple cider vinegar.

     


    note:  Can be serve with the barbequeor fried fish.


     

     
     
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