TOMATO GRILLED EGGPLANT AND SALTED EGG SALAD

Tomato, Grilled Eggplant and Salted Egg Salad is a delicious mix of fresh, smoky and savory flavors! This Filipino side dish makes a great accompaniment to grilled meats or seafood.

TOMATO GRILLED EGGPLANT AND SALTED EGG SALAD

Table of contents

How to fry eggplant
Preparation Tips
Service recommendations
Homemade salted eggs
More eggplant recipes
Salad of tomatoes, fried eggplant and salted eggs
Guys, I’m sorry, I’ve been missing for the past few weeks. I’ve been busy backstage as we’re in the midst of a big site update and I’m hoping to make a grand opening anytime this month.

Table of contents

How to fry eggplant
Preparation Tips
Service recommendations
Homemade salted eggs
More eggplant recipes
Salad of tomatoes, fried eggplant and salted eggs
Guys, I’m sorry, I’ve been missing for the past few weeks. I’ve been busy backstage as we’re in the midst of a big site update and I’m hoping to make a grand opening anytime this month.

In the meantime, here’s a delightful blast from the past. Filipino-style salad of juicy grape tomatoes, grilled smoked eggplant and salted duck eggs, which I first published in 2014!

 

Grilled tomatoes, eggplant and salted egg salad are the perfect addition to your favorite grilled or seafood dishes. It’s a buffet of fresh and savory flavors that will brighten up any meal!

How to fry eggplant

I like roasting eggplants on the stovetop, but you can also roast them in the oven, in a skillet, or on the grill.

On the stovetop:

Using a knife or the tines of a fork, pierce the eggplant several times to prevent it from bursting during cooking. Place directly over a flame on a gas stove and cook, swirling regularly with tongs, for about 5-6 minutes or until evenly charred.

In the oven,

arrange the eggplant in a single layer on a baking sheet. Using a knife or the tines of a fork, pierce the eggplant a few times and brush it with canola or olive oil. Bake in the oven at 400 F for about 30-40 minutes or until soft.

In a frying pan:

Using a knife or the tines of a fork, pierce the eggplant several times, then brush it with canola or olive oil. In a wide, heavy-bottomed saucepan over medium heat, arrange the eggplants in a single layer. Roast, turning on its side as needed, for about 5-6 minutes or until soft and evenly charred.

On the grill:

Using a knife or fork, pierce the eggplant several times, then brush with canola oil or olive oil. Wrap eggplant in foil or place directly on the grill. Roast uncovered for 6 to 8 minutes, or until soft and evenly charred.

Preparation Tips

I like to use grape tomatoes or cherry tomatoes because of their sweet and juicy flavor, but rum tomatoes will work too.
If preparing ahead of time, deseed the tomatoes to prevent the salad from becoming watery.

Preparation Tips

I like to use grape tomatoes or cherry tomatoes because of their sweet and juicy flavor, but rum tomatoes will work too.
If preparing ahead of time, deseed the tomatoes to prevent the salad from becoming watery.

instructions

Pierce the eggplant with a knife or the tines of a fork.
Place the eggplant directly on the gas stove over high heat and fry, swirling occasionally with tongs, until soft and the skin is evenly browned.
Allow to cool so that you can touch the skin and clean it. Rinse gently under cold running water to remove the skin and coarsely chop the flesh.
Layer the tomatoes, grilled eggplant, and salted eggs on a serving platter.
When ready to serve, drizzle with vinegar dressing and toss gently. Garnish with green onions.

About My Asian Tv

Leave a Reply

Your email address will not be published.