1. Prepare eggplant
a. The best way is to grill the washed eggplants
over hot coals. This brings out a deep taste to
the eggplant.
b. The second best way is to bake the eggplants
in a 350-degree Fahrenheit oven for 20 - 25
minutes. This method produces a drier eggplant
which is easier to peel.
c. When expedience is of essence, or there are
no hot coals available, just boil the eggplant
in a big pot for 5 minutes.
2. Let the eggplant cool. Peel the skin off,
trying to preserve as much of the flesh as
possible.
3. With a fork, mash the eggplant in a bowl.
Stir in the vinegar, garlic, salt and pepper.
Cool for half an hour to optimize flavor before
serving.(Note: Spicy vinegar is, ideally,
made from coconut and flavored with small red
peppers called siling labuyo, slivers of small
white onion called sibuyas ilokano, and
peppercorns. You may also substitute regular
apple cider vinegar or clear distilled vinegar.
Also, in my experience, I've found that people
either LOVE this salad or are indifferent to it.
There have been times when I had nothing to eat
along with the salad and just ate it with plain
hot rice. Be forewarned, though. The garlic
smell will taint your breath for several hours
after you ingest the salad. If you fall into the
category of salad lover, then the garlic breath
will be a small price to pay for this
gastronomic delight!)
By Nadine R. Sarreal |
