Eggplant Salad


  • 2 pieces Chinese eggplant
  • 2 medium sized tomatoes
  • 1 medium sized onion
  • ¾ cup white vinegar
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 2 tablespoons shrimp paste (bagoong)


  1. Grill the eggplant (or cook directly on stove top)
  2. Peel the skin, cut the stem, and mash lightly using a fork.
  3. Cube the tomatoes and onion.
  4. Combine the chopped tomatoes, onion, mashed eggplant, salt, ground black pepper, and vinegar then toss to mix the ingredients.
  5. Top with shrimp paste.

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