Saturday, September 5, 2009


As i mentioned in my Pinoy BBQ blog, vegetable salad is the perfect side dish for bbq. I personally love eggplant salad w/ my bbq and even w/ my fried fish.

This kind of salad could be prepared two ways, grilled or boiled. But i prefer my eggplants grilled especially when it's "grill season"- summer until fall, yeah i do push it for as long as it's not too cold for me. Altough, I still grill them on my stove top or broil them. Boiling is okay but you don't get the smokey flavor.

I suggest to use the Asian eggplants or the Sicilian eggplants for this salad. There will be no exact measurement to this recipe. It'll all be up to your taste and liking.

1. Poke some holes to the eggplant using a fork.
2. Grill them until skins will burn, keep turning around to make sure every skin are cooked or charred. Eggplants are cooked when they are soft.
3. Let them cool then start peeling off the charred skin making sure to take out those black particles from the charred skin.
4. Chop eggplants into cubes or shred them.
5. Add chopped tomatoes, sweet onions, scallions, garlic, ginger and Thai bird chili if you want it spicy and hot.
6. Add salt and vinegar, i like to use Datu Puti (Filipino Vinegar) or apple cider vinegar.
Serve with the bbq or fried fish.


  1. i would like to try this one.. thanks. :)

    1. Hi, love2type. One of my favorite hope this will be one of yours as well.