Eggplant Salad from the Philippines

Ingredients

 * 8 slim Japanese eggplants
 * 6 cloves garlic, peeled and crushed
 * 8 teaspoons spicy vinegar
 * 2 teaspoons salt
 * 2 teaspoons freshly ground black pepper

Directions

 * 1) Bake eggplants in a 350 oven for 25 minutes.
 * 2) Let the eggplant cool.
 * 3) Peel the skin off, trying to preserve as much of the flesh as possible.
 * 4) With a fork, mash the eggplant in a bowl.
 * 5) Stir in the vinegar, garlic, salt and pepper.
 * 6) Cool for half an hour to optimize flavor before serving.

Contributed by:
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * World Recipes Y-Group