Here is where the remainder of the huge lot of eggplants I bought on sale last week went: a salad of juicy grape tomatoes, smoky grilled eggplant and salted duck eggs which makes a wonderful accompaniment to grilled meats and fried fish. As the salted-eggs are strongly-flavored, a dash of salt or a dab of bagoong (shrimp paste) is more than enough to pull this salad together but occasionally, I like to amp it up with simple dressing of vinegar and fish sauce Give it a try and let me know what you think.
- 2 large eggplant
- 1 cup grape egg tomatoes, halved or 3 large Roma tomatoes, chopped
- 2 salted duck eggs, peeled and diced
- 1 tablespoon green onions, chopped
- ¼ cup vinegar
- 1 teaspoon fish sauce
- 1 shallot, peeled and minced
- pepper to taste
- With a knife or fork, prick eggplant. Lay eggplant directly on gas stove top over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred. Allow to cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop flesh.
- To serve, layer tomatoes, grilled eggplant and salted egg. When ready to serve, drizzle with vinegar dressing and gently toss to combine. Garnish with green onions.
- In a small bowl, combine vinegar, fish sauce, shallots and pepper to taste.
Food and Tools You Might Need for this Recipe <em(disclaimer: affiliate=”” links)<=”” em=””>
Cooked Salted Duck Eggs (Itlog Na Maalat) – 12.7oz (Pack of 3)