This dish looks funny and even sounds funny (for Filipino’s it even sounds funnier) but don’t be deceived by its looks as this is one amazing eggplant recipe, it’s simple but it rocks! It’s not a really popular Filipino dish but I had the chance trying it when I lived in Baguio City during the early 90’s, it’s one of those dishes I used to pair with some grilled meat or fish as its creamy texture blends well with some smoked meats. Haven’t tried this yet, well when you have a barbecue party next time try this out.
- 4 Asian eggplants
- 2 large tomatoes, chopped
- 1 red onion, finely chopped
- 4 cloves garlic
- 4 eggs, lightly beaten
- freshly ground black pepper
- Cook Asian eggplants over a charcoal grill or just on stove tops until skin is charred. Let it cool then peel off the skin, roughly chop then set aside.
- In a pan add oil then sauté garlic and onions.
- Add tomatoes and cook until soft.
- Add eggplants then cook for 3-4 minutes while occasionally stirring.
- Season with salt and pepper then pour the beaten eggs, cook for 2 minutes or until eggs are set and still moist.
- Serve while hot, BTW I love this with sukang Ilocos (Vinegar)