Similar to atchara this "salad" made of eggplant mixed with vinegar, garlic, salt, pepper, and maybe other ingredients often serves as an accompaniment to other dishes. Other versions are eggplant replaced by cucumbers or raw mangoes. A nice salad (ensalada) partnered with fried dishes.
Ingredients:
3 big eggplants (talong or aubergine)
2 cloves garlic (chopped)
1/2 big onion (chopped small)
1/8 cup soy sauce
1/16 cup vinegar*
3 tbsp sugar
pinch of salt and pepper
Procedure:
1. Bake eggplants at 250 degrees C for 30-35 minutes or until soft. (Time will vary base on type of oven).
2. Once cook, peel and chop into bite size pieces.
3. Add all ingredients and serve with the main dish.
A simple side dish for everyone to enjoy.
Proud to say that photo was picked for the article in mycitycuisine.
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