Ingredients
Salad Ingredients
- 3-4 Chinese or Japanese eggplants
- 3 tablespoons cane vinegar
- ½ teaspoon fish sauce
- ½ teaspoon fermented fish paste (bagoong) (optional)
- 2-3 red or green chilies (thinly sliced, optional)
- ½ cup cherry or grape tomatoes
- ¼ medium red onion (finely diced)
- 2 scallions (thinly sliced)
- Crushed chicharron (pork cracklings), for topping (optional)
Instructions
- Char the eggplant: Poke holes in the eggplants with a fork. Place them whole directly over a gas flame on your stovetop, turning every few minutes with tongs until the skin is completely charred and black on all sides, about 15 minutes depending on size and stove strength. The eggplants should become very soft to the touch. If you don’t have a gas stove, place the eggplants on a baking sheet and broil on high, turning every 5 minutes until the skin is fully blackened, about 15-20 minutes.
- Steam and peel: Transfer the charred eggplants to a large bowl and cover with a towel or plastic wrap to let them steam for 5-10 minutes. This steaming loosens the skin and makes peeling easier. Once cooled enough to handle, peel off the blackened skin—it should come off effortlessly.
- Chop the eggplant: Finely chop the peeled eggplant and place it in a medium bowl, ready to be mixed with the other ingredients.
- Mix the dressing: Add 3 tablespoons of cane vinegar, ½ teaspoon fish sauce, thinly sliced chilies (if using), and ½ teaspoon fermented fish paste (bagoong) if you choose to include it. Stir the mixture well to combine flavors.
- Assemble the salad: Spread the eggplant mixture evenly on a shallow plate. Top with cherry or grape tomatoes, diced red onion, sliced scallions, and crushed chicharron for a crunchy contrast. If desired, add small dollops of bagoong on top for extra umami punch.
- Rest and serve: Allow the salad to rest for at least 10 minutes so all the flavors meld together. For a chilled version, refrigerate for 20-30 minutes before serving. Enjoy this smoky, tangy, and savory Filipino eggplant salad alongside your favorite grilled or fried dishes.
Notes
- Char the eggplants thoroughly for the best smoky flavor; the skin should be black and the flesh very soft.
- Steaming the charred eggplants after charring makes peeling easier and prevents bitterness.
- Fermented fish paste (bagoong) is optional but adds a rich umami depth to the salad.
- Adjust the number of chilies according to your spice preference.
- Chicharron topping adds a nice crunchy texture but can be omitted for a lighter salad.
- Allowing the salad to rest before serving lets the flavors blend beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Filipino
- Diet: Low Fat
