Cherry & Dennis Recipes
Filipino Grilled Eggplant and Tomato Salad
菲律賓烤茄子番茄沙律
Recipe overview
Smoky tender eggplant is peeled and tossed with tomato, onion and a tangy fish-sauce vinegar dressing for a refreshing Filipino salad.
01
Ingredients
Main ingredients
- 3 piece purple eggplants
- 3 piece tomato
- 1 piece onion
Sauce
- 3 tbsp white vinegar
- 1 tbsp Fish sauce
- 1 tsp sugar
Seasoning
- 1/4 tsp Black pepper
- 1 tbsp cooking oil
Garnish
- 1 piece chilli
02
Tools
- knife
- cutting board
- fork
- frying pan
- tongs
- mixing bowl
- small bowl
- measuring spoons
- serving plate
03
Steps
Step 1
Wash and prick the eggplants
Wash and dry the eggplants, then prick the skins evenly with a fork.
Step 2
Heat the pan
Heat a heavy frying pan over medium heat and brush with a thin layer of oil.
Step 3
Char the first side
Add the whole eggplants, cover and cook for 4 minutes until the underside is charred.
Step 4
Turn until soft
Turn every 3 minutes and cook for 10 to 12 minutes total until charred and completely soft.
Step 5
Rest the eggplants
Rest the eggplants on a plate for 10 minutes until safe to handle.
Step 6
Peel the eggplants
Keep the stems and gently peel away the charred skin without rinsing off the smoky flavour.
Step 7
Flatten the eggplant flesh
Use a fork to open and flatten the flesh lengthwise, then cut into easy serving lengths.
Step 8
Dice tomato, onion and chilli
Dice the tomatoes and onion and thinly slice the chilli; keep them separate.
Step 9
Mix the dressing
Stir the vinegar, fish sauce, sugar and black pepper until the sugar dissolves.
Step 10
Combine the salad
Place eggplant, tomato and onion in a bowl, pour over the dressing and fold gently.
Step 11
Chill briefly
Cover and chill for 10 minutes so flavours combine while the tomato keeps its shape.
Step 12
Plate and finish
Plate the salad, scatter over chilli rings and serve cool or at room temperature with its dressing.
Common mistakes
- Eggplant peeled before fully tender stays fibrous; cook until completely collapsed and soft.
Tips
Fold in tomato and onion shortly before serving so the salad stays fresh rather than watery.
