Charred Eggplant Salad with Tomato, Red Onion and Calamansi

What you need

• 3 long eggplants, about 450 g (1 lb) in total
• 2 tomatoes, ripe, diced
• 1 small red onion, finely chopped
• 3 tbsp calamansi juice, or lime juice; or use 2 tbsp cane vinegar
• 1 tbsp sautéed shrimp paste, bagoong alamang
• 1/4 tsp black pepper, freshly ground
• 400 g (14 oz) cooked rice, for serving

Method

Restated from the original video

1. 1

   Prick each eggplant in a few places with a fork so steam can escape.

2. 2

   Set the eggplants over an open flame or on a hot grill, or under a broiler. Turn every 2 min until the skin is blackened and the flesh has collapsed, 10-15 min.

3. 3

   Move to a bowl, cover and rest 10 min.

4. 4

   Peel off the charred skin and cut off the stems. Lay the flesh on a plate, then split each eggplant lengthwise and fan it open.

5. 5

   Mix the tomatoes, onion, calamansi juice, shrimp paste and pepper in a bowl. Taste and adjust.

6. 6

   Spoon the tomato mixture over the eggplant and serve at room temperature with rice.

Imported from panlasangpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.