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[edit] Ingredients
1 |
teaspoon olive oil |
½ |
cup diced onion ¼ inch |
½ |
cup diced tomatoes ¼ inch |
½ |
cup chopped green onions |
1 |
teaspoon fish sauce may be doubled |
|
Olive oil spray |
1 |
|
|
slices |
|
Salt and freshly ground black pepper to taste |
[edit] Preparation
Step 1 |
Heat the oil in a large nonstick skillet. Stir in the onion, tomatoes, and green onions. Cook until slightly soft, about 2 minutes. Sprinkle 1/2 teaspoon of the fish sauce on the mixture. Set the salsa aside. |
Step 2 |
Prepare a charcoal grill. When hot, spray the rack with the olive oil spray. Place the eggplant slices on the rack and grill on both sides until soft, about 3 minutes. Remove from the heat. Sprinkle the remaining fish sauce to taste on both sides of the eggplant. |
Step 3 |
To serve, place 2 eggplant slices in a V pattern on a serving plate. Place the salsa in the center. Season with salt and pepper. Serve hot as a vegetable side dish or at room temperature as an appetizer. If serving at room temperature, place the salsa on top of the eggplant when serving. |
Step 4 |
NOTES : FILIPINO CHEF Les Suniga, of the Princeville Resort on Kauai, taught this dish to Ruth Law. He has modified the original dish from his native country by serving the eggplant sliced with the salsa on top. He says that at home, the eggplant would be stir-fried with the other ingredients and served cold as a salsa. |
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