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

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