When one sees eggplants in the market, usually the first thing that comes to mind is pinakbet, that Filipino vegetable dish that’s a trademark of the Philippines’ northern region. Or if you’re French, ratatouille.
I immediately see a delicious salad in my mind: roasted with onions, tomatoes, vinegar and other spices.
There’s always a supply of eggplant in my fridge because at any given time, when I run out of ideas on what vegetable dish to partner with my fried or grilled meat, this eggplant salad comes in handy. Very handy.
2 large Chinese eggplants
2 medium tomatoes, chopped
1 large red onion, peeled and chopped
Salt, pepper and vinegar to taste
1 tbsp roasted garlic chips
Roast the whole eggplants on an outdoor grill. (Here’s a little secret. If you don’t have access to an outdoor grill, you can use your electric bread toaster. Roast the eggplants until their skin breaks).
Let the roasted eggplants cool before peeling the skin.
Slice the eggplants into bite-sized chunks.
In a mixing bowl, combine eggplant, tomatoes, onions, salt, pepper and vinegar. Toss well. Cover with plastic wrap and refrigerate for at least an hour.
When ready to serve, garnish with garlic chips.