Saturday, December 6, 2008

Talong/Eggplant Salad

We used to have a little eggplant plantation at our backyard when I was younger. So when we didn't have anything to eat, we will just pick some eggplants from our plantation and cook it. My favorite was the Eggplant salad. This salad can be prepared using Bagoong or Ginamos (salted fish) with vinegar. Since we don't have bagoong here, I just used vinegar and salt which are commonly used for salad. There are two ways on how to prepare the eggplant. It could be grilled or boiled. Try also my eggplant and egg or Ginisang Talong/Sauteed eggplant recipe.
1 Grilled eggplant
ginger root
1 green onions
1/2 cup vinegar
1/4 tsp salt
1 onion
1 tomato
Since it was cold outside, I grilled the eggplant using the stove. When it was tender, I peeled it and pressed with a fork to flatten it.
Then it is ready to be mixed with the vinegar mixture.

Boiling can be also done if you don't want it grilled. Cut the eggplant in lengthwise and in 1 1/2 inch pieces. Add it on a boiling water and simmer till tender.
Mix all ingredients and add the boiled eggplant pieces, pressing it with a fork to flatten it so to absorb the vinegar mixture.

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