Here’s another round of the Cultural Connections, where we get to see and know foods from different cultures. So, come on and join us now.
Eggplant salad is common in the Philippines, but this one is a stylized version my uncle chef taught to us – cousins when he came home for a vacation. Minced ingredients (usually only tomatoes, onions, a bit of ginger) to add color and taste (of course here I was lazy to mince, I opted for local slicing), plus balsamic vinegar + olive oil vinaigrette (ratio of 1:2). And the eggplant is grilled first, peeled, mashed. Then mix them all. Garnish with spring onions. I so love this one.