There are several versions for making this oil-free salad. Some cut the talong (eggplants) in chunks, others mash them after boiling or steaming. The variety of the other vegetables that accompany the eggplants are many. Some add cooked okra and pipino (cucumber). Almost always, however, the dressing stays the same–the classic mixture of soy sauce, vinegar, garlic and chili peppers.
This is my version.
4 medium-sized eggplants
2-3 white onions
1/2 head of garlic
1/8 c. of rice vinegar
1/4 c. of light soy sauce
1 tsp. of sugar
1-2 chili peppers
1/4 tsp. of grated ginger
Cooking procedure :
Boil or steam the eggplants (I steamed them) until almost mushy. Cool. Cut in half vertically and scrape off the meat with a spoon. Place the scraped meat in a larg bowl.
Cut the tomatoes into quarters (or into eighths if they are large). Do the same with the onions. Add to the eggplants and toss lightly.
Peel and finely mince the garlic.
Mix together the light soy sauce, rice vinegar, grated ginger and sugar. Add the minced garlic and the chili peppers. Crush the peppers with a spoon. Pour the dressing over the vegetables and toss. Cover and let stand for at least 30 minutes before serving.
This salad is good with grilled, broiled or fried meat, chicken or fish.