Instructions
- With a knife or the tines of a fork, prick eggplant. Brush each eggplant with oil.
- Place the 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, leaving the stem intact.
- In a serving platter, layer tomatoes, grilled eggplant, and boiled eggs.
- When ready to serve, drizzle the vinegar dressing and gently toss to combine. Garnish with green onions and lato (seaweeds).
- For the dressing: In a small bowl, combine vinegar, fish sauce, sugar, shallots, salt, and pepper to taste.
Ingredients
English
Metric
Ingredient
8 pcs
350 g
Small eggplants, washed
1 tbsp
15 mL
Oil
1 cup
100 g
Tomatoes, seeded and diced
2 pcs
120 g
Hard boiled eggs, peeled and cut into small cubes
1 tbsp
3 g
Spring onions, chopped
2 tbsp
10 g
Lato (seaweeds), washed and cut into small pieces
For the dressing:
1/4 cup
60 mL
Mama Sita's Distilled Cane Vinegar
1 tsp
5 mL
Fish sauce
1 tsp
4 g
White sugar
1 pc
5 g
Shallot or red onion, peeled and minced
Salt and pepper to taste