Ensaladang Talong (Eggplant Salad)

Tangy and full of taste bud surprises. A recipe you’ll surely repeat after your first try.

Serves 2

Serving time: 15 minutes

INGREDIENTS:

2 eggplants

1 onion

1/2 clove of garlic

Desired pieces of red chili or peri-peri

1/4 cup of soy sauce

1/4 cup of vinegar

Salt & pepper to taste

UTENSILS NEEDED: Stove, sauce pan, mixing bowl, ladle, strainer, chopping board, kitchen knife.

STEPS:

1. Boil cups water enough to immerse the eggplants in a saucepan. After a few minutes (about 3), put down the heat in medium.

2. Immerse the eggplants until it is soft (about 5 minutes).

3. Drain the water using a strainer and let the eggplant cool down to room temperature.

4. Meanwhile, minced the onion, garlic and red chilis.

5. Cut down the eggplants into desired size and shape.

6. In a mixing bowl, put all the ingredients together and blend softly using a ladle.

Have a feast!