Tomato, Grilled Eggplant and Salted Egg Salad a delicious medley of fresh, smoky and salty flavors! This Filipino salad is a fabulous accompaniment to grilled meat or seafood.
Print Recipe
4.75 from 4 votes

Tomato, Grilled Eggplant and Salted Egg Salad

Tomato, Grilled Eggplant and Salted Egg Salad a delicious medley of fresh, smoky and salty flavors! This Filipino salad is a fabulous accompaniment to grilled meat or seafood.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Filipino
Keyword: Tomato, Grilled Eggplant and Salted Egg Salad
Servings: 4 Servings
Calories: 103
Author: Lalaine

Ingredients

  • 2 large eggplant
  • 1 cup grape egg tomatoes, halved (or 3 Roma tomatoes, chopped)
  • 2 salted duck eggs, peeled and chopped
  • 1 tablespoon green onions, chopped

For the Dressing

  • 1/4 cup vinegar
  • 1 teaspoon fish sauce
  • 1 shallot, peeled and minced
  • pepper to taste

Instructions

  • With a knife or the tines of a fork, prick eggplant. 
  • Place eggplant directly on the gas stovetop over high flame and roast, occasionally rotating with tongs, until slightly softened and skin is evenly charred. 
  • Let cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop flesh.
  • In a serving platter, layer tomatoes, grilled eggplant, and salted eggs. 
  • When ready to serve, drizzle with vinegar dressing and gently toss to combine. Garnish with green onions.

For the Dressing

  • In a small bowl, combine vinegar, fish sauce, shallots, and pepper to taste.

Nutrition

Calories: 103kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Cholesterol: 81mg | Sodium: 156mg | Potassium: 663mg | Fiber: 7g | Sugar: 9g | Vitamin A: 495IU | Vitamin C: 10.9mg | Calcium: 37mg | Iron: 1.1mg