Easy Eggplant Salad (Filipino Style) Recipe
I. Introduction
Grilled or boiled eggplant mashed and mixed with tomatoes, onions, and bagoong—a simple, healthy, and flavorful side. This Easy Eggplant Salad (Filipino Style) Recipe offers a unique and nutritious dish that showcases the versatility of eggplant in Filipino cuisine.
II. Ingredients
- 2-3 large eggplants (preferably long purple variety)
- 2 medium tomatoes, chopped
- 1 large onion, chopped
- 2-3 tbsp bagoong alamang (shrimp paste) or bagoong isda
- 1-2 pieces calamansi or lemon, juiced
- 1-2 green chilies, sliced (optional)
- 2 tbsp cooking oil for grilling
III. Equipment
- Grill, grill pan, or oven
- Mixing bowl
- Fork or masher
- Knife and cutting board
- Small bowl for mixing
IV. Instructions
- Wash the eggplants and pierce them with a fork in several places to allow steam to escape.
- Grill the whole eggplants over medium heat, turning occasionally, until the skin is charred and the inside is soft (about 15-20 minutes).
- Alternatively, you can roast the eggplants in an oven at 400°F for 25-30 minutes.
- Once cooled enough to handle, peel off the skin and mash the soft pulp with a fork, leaving it slightly chunky.
- In a bowl, combine the mashed eggplant with chopped tomatoes and onions.
- Add bagoong and calamansi juice, mixing well to combine.
- Adjust seasoning with additional bagoong or calamansi as needed.
- Garnish with sliced green chilies if using and serve immediately or chill before serving.
V. Tips
Use long purple eggplants for best texture; adjust bagoong to taste (it’s salty!). For a smokier flavor, char the eggplant over an open flame. The amount of bagoong can be adjusted to your salt preference. If you don’t like the texture of mashed eggplant, you can dice it instead for a more chunky salad. Adding a small amount of sugar can balance the saltiness of the bagoong.
VI. Serving
As a side dish or with grilled meats and fish. This salad pairs wonderfully with grilled or fried fish and rice. It’s a traditional accompaniment that provides a fresh and slightly tangy contrast to rich, savory dishes. It’s also great for those looking for a healthy vegetable side dish.
VII. Storage
Best eaten fresh; keeps 1 day refrigerated. Store in an airtight container in the refrigerator. The flavors will intensify as it sits, so the salad may taste saltier after storage. Serve at room temperature or chilled, depending on preference. The texture will change slightly after storage.
