Fruits and Veggies Monday - Roasted Eggplant Salad

A pleasant day to all. I'm so glad to join once again to this beautiful challenge #fruitsandveggiesmonday by the wonderful @lenasveganliving.

Today, I'm sharing you a salad recipe that is popular in the Philippines. Eggplant salad is delicious and so quick to make, they make a great side dish or serve as a dip.

There are three ways to cook the eggplant for this salad - Roasting in a hot charcoal, Roast it directly over the stove or Broil them in the oven. I prefer cooking it over the stove. You roast them until the skin looks dark, burn and wrinkly.

Ingredients:

• Diced tomato (medium size)

• Roasted eggplant (medium size)

• Onion (½)

• Salt and pepper

• Vinegar (½, optional)

Procedure:

• Roast the eggplant in a medium flame until dark, wrinkly and soft. Let it cool.

• Diced the tomato and onion

• Peel the skin of the eggplant and mashed.

• Add salt and pepper

• Combine all together and mix well. (You can also add olive oil on top if you prefer).

So there you have it. Enjoy this tasty dish anytime. Try it and see for yourself.

Thank you and Have a Great day!