- 8 pcs medium Eggplants
- 5 medium Tomatoes (cubed)
- 2 medium Red Onions (diced)
- 2 pcs siling haba (finger chili Peppers) (seeded and sliced)
- 1 tbsp bagoong (Shrimp Paste)
- 2 tbsps. Cane Vinegar
- pinch of ground white/black pepper
- Grill the eggplant until cooked and soft.
- Peel off the charred skin.
- Cut into bite sized.
- Toss all the ingredients together with the eggplant.
- Add more shrimp paste if desired.
- Refrigerate until ready to serve.
- *Best paired with fried fish or pork
Source: Cool Eat Share
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