Since I will be staying at home for a few more days after I got out of the hospital, doctors advised me to eat healthy foods. Like plenty of greens, leafy vegetables, and fruits for good health.
I start out with this another favorite veggie menu of mine- the Ensaladang Talong or Eggplant Salad. This is also one of the many veggie menu dishes that I grew up with and passed on with my kiddos. So easy to prepare and the preparations varies from one region to another.
Some others put onions, pepper, mango, tomatoes however these varies base on the available ingredients from the area. I put calamansi juice instead of cane/sweet vinegar/white vinegar. I did not add onions on this menu however the primary main ingredients were there like the eggplant and the tomatoes will do for me and of course not to forget the bagoong alamang or the shrimp paste.
Let's go with my simple ingredients and preparations below;
Ingredients
3 pieces local eggplant/talong
2 medium-sized tomatoes
3 pieces calamansi
2 tablespoons shrimp paste (bagoong)
Preparations
Boil the eggplant until it cooked
Put the cooked eggplant in a serving dish and mash it using a fork.
Cut the tomatoes on your desirable slices and place them on top of your eggplant.
Top it with Bagoong/Shrimp paste.
Then pour the calamansi juice
Serve and enjoy
This is best with white plain rice.
Some others grill the eggplant and peel off their skin and only serve the inside portion. I found it more economical if you could eat what exactly the veggies could offer and also grilling and peeling off is time-consuming in meal preparation.
I could actually live eating this with added ingredients <wink><wink>
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