Eggplant Salad from the Philippines
Eggplant Salad from the Philippines Recipe - Authentic Filipino Flavor
Introduction
Eggplant Salad is a popular dish in the Philippines, known for its unique and flavorful taste. This dish is a great side dish or appetizer that can be enjoyed on its own or paired with other Filipino dishes.
History
Eggplant Salad has been a staple in Filipino cuisine for many years. It is believed to have originated from the northern regions of the Philippines, where eggplants are abundant and commonly used in cooking. The dish has evolved over time, with different variations and ingredients added to suit different tastes.
Ingredients
- 8 slim japanese eggplants
- 6 cloves of garlic, peeled and crushed
- 8 tsp of spicy vinegar
- 2 tsp of salt
- 2 tsp of freshly ground black pepper
How to prepare
- Preheat the oven to 350°F.
- Bake the eggplants in the preheated oven for 25 minutes.
- Allow the eggplants to cool.
- Carefully peel the skin off the eggplants, trying to preserve as much of the flesh as possible.
- In a bowl, mash the eggplants using a fork.
- Stir in the vinegar, garlic, salt, and pepper.
- Let the mixture cool for half an hour to enhance the flavor before serving.
Variations
- Add chopped tomatoes, onions, and cilantro for a more colorful and flavorful salad.
- Mix in some chopped boiled eggs for added protein.
- Drizzle some olive oil on top for a richer taste.
Cooking Tips & Tricks
Make sure to bake the eggplants until they are soft and tender to easily peel off the skin.
- Allow the mixture to cool for at least half an hour before serving to enhance the flavors.
- Adjust the amount of vinegar, salt, and pepper according to your taste preference.
Serving Suggestions
Eggplant Salad can be served as a side dish to grilled meats or seafood. It can also be enjoyed on its own as a light and refreshing appetizer.
Cooking Techniques
Baking the eggplants in the oven helps to soften them and bring out their natural flavors. Be sure to allow the eggplants to cool before mashing them to avoid burning yourself.
Ingredient Substitutions
If you don't have spicy vinegar, you can use regular vinegar and add some chili flakes for a spicy kick. You can also use regular black pepper instead of freshly ground black pepper.
Make Ahead Tips
Eggplant Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to let it come to room temperature before serving.
Presentation Ideas
Serve Eggplant Salad in a decorative bowl and garnish with some fresh herbs or a drizzle of olive oil for an elegant presentation.
Pairing Recommendations
Eggplant Salad pairs well with grilled meats, seafood, or rice dishes. It can also be served with some crusty bread for a light and satisfying meal.
Storage and Reheating Instructions
Store any leftover Eggplant Salad in an airtight container in the refrigerator. To reheat, simply microwave or heat in a pan until warmed through.
Nutrition Information
Calories per serving
Each serving of Eggplant Salad contains approximately 50 calories.
Carbohydrates
Each serving of Eggplant Salad contains approximately 10 grams of carbohydrates.
Fats
Each serving of Eggplant Salad contains approximately 1 gram of fats.
Proteins
Each serving of Eggplant Salad contains approximately 1 gram of proteins.
Vitamins and minerals
Eggplant is a good source of vitamins and minerals, including vitamin C, vitamin K, vitamin B6, folate, potassium, and manganese.
Alergens
Eggplant Salad is a gluten-free and dairy-free dish. However, it may contain allergens such as garlic.
Summary
Eggplant Salad is a low-calorie dish that is rich in vitamins and minerals. It is a healthy and delicious option for those looking to incorporate more vegetables into their diet.
Summary
Eggplant Salad is a delicious and healthy dish that is easy to make and full of flavor. With its simple ingredients and refreshing taste, it is sure to be a hit at your next meal.
How did I get this recipe?
The first time I saw this recipe, I was immediately captivated. It was a hot summer day in Manila, the streets bustling with vendors selling their goods. I was wandering through the market, taking in all the sights and smells, when I came across a stall selling all sorts of vegetables.
As I browsed through the colorful array of produce, my eyes fell upon a peculiar purple vegetable that I had never seen before. It was smooth and shiny, with a unique shape that intrigued me. Curious, I approached the vendor and asked him what it was.
"Eggplant, ma'am," he replied with a smile. "A popular ingredient in Filipino cuisine."
I decided to purchase a few of the eggplants, along with some other vegetables. As I made my way home, I couldn't shake the thought of that strange, beautiful vegetable from my mind. I knew I had to find a way to incorporate it into my cooking.
When I arrived home, I immediately set to work in the kitchen. I rummaged through my collection of cookbooks, searching for a recipe that would do justice to the eggplant's unique flavor. After hours of searching, I finally came across a recipe for Eggplant Salad from the Philippines.
Excited, I gathered all the necessary ingredients and began to prepare the dish. I roasted the eggplants until they were tender and charred, then peeled off their skins and chopped them into bite-sized pieces. I mixed them with tomatoes, onions, garlic, and cilantro, then tossed everything in a tangy dressing made of vinegar, soy sauce, and calamansi juice.
The aroma that filled my kitchen as I mixed the ingredients together was absolutely divine. I knew I had stumbled upon something truly special. As I took my first bite of the Eggplant Salad, I was transported to a different world. The flavors were bold and vibrant, each ingredient complementing the other perfectly.
I couldn't wait to share this newfound recipe with my family and friends. I hosted a dinner party that weekend and served the Eggplant Salad as an appetizer. The dish was met with rave reviews, everyone clamoring for seconds and begging me for the recipe.
From that day on, Eggplant Salad became a staple in my cooking repertoire. I made it for every special occasion, from birthdays to holidays. It became a dish that my loved ones associated with me, a dish that brought us all together around the dinner table.
Over the years, I have tweaked the recipe to suit my own tastes. I have added a bit more garlic here, a splash of fish sauce there. But the essence of the dish remains the same - a celebration of fresh, vibrant ingredients that come together to create something truly magical.
As I look back on that fateful day in the market, I am filled with gratitude for the serendipitous encounter with the eggplant that sparked a lifelong love affair with Filipino cuisine. The Eggplant Salad from the Philippines will always hold a special place in my heart, a reminder of the joy that cooking and sharing food can bring.