Archive for the ‘Appetizer’ Category
One of my favorite appetizer is the eggplant salad. My mom is very good in making this kind of salad. It is not hard to make eggplant salad when you are in Philippines because there is an abundant supply of eggplant. Really love this! Grateful that I found the recipe and will definitely make one.
-6 – 8 slim Japanese eggplants (not the fat aubergines commonly available in American grocery stores)
-3 – 6 cloves of garlic, peeled and crushed
-2 tsps of salt
-6 – 8 tsp of spicy vinegar
-1 tsp of black pepper
-The best way is to grill the washed eggplants over hot coals.
-This brings out a deep taste to the eggplant.
-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.
-When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big pot for 5 minutes.
-Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible.
-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.
-1 half avocado, peeled and sliced
- 1 half ripe heirloom tomato, sliced
-A pinch of chopped fresh chives or sliced green onions
-Juice from one slice of lemon
-A pinch of coarse salt
-Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.