Message from the Chef
“This dish I have created is not only affordable, nutritious and organic but its ingredients are locally available. Thank you and stay safe and healthy.”Dennis Lorenzo
- 3 medium eggplants
- 3 medium size tomatoes
- 3 salted eggs or hard boiled eggs
- 3 tablespoon olive oil for frying
- For the sauce:
- 3 tablespoons soy sauce
- 3 tablespoons calamansi juice
- 1 tablespoon brown sugar
- Half teaspoon sesame oil
- Minced garlic
- Finely chopped onion
Cook Time: 5 to 10 minutes
Crossly cut the eggplant into 2 parts removing the top tag and the bottom part. Slice thinly and soaked it in a bowl of tap water to prevent the eggplant slices from discoloration.
Heat a non stick pan and pour into it a 3 spoons of olive oil and fry eggplant slices until lightly brown. Set aside.
In a similar pan, sauté the minced garlic and finely chopped onion until aroma begins to leak. Set aside the garlic and onion together with the excess olive oil.
Cut tomatoes and remove seeds and chop it according to your desire size. Set aside.
Remove shells of the salted or hard boiled eggs and chop it according to your desire sizes. Set aside.
Using a mixing bowl. Combine fried eggplant, chopped tomatoes and diced eggs. Mixed gently and side aside.
Using a small mixing bowl. Mixed the soy sauce, calamansi juice, garlic and onion with olive oil, mix it well and lastly, add the 1tablespoon sugar. Blend well.
Pour the sauce mixtures to the mixed eggplant, tomatoes and eggs. Mix gently.
Arrange in a bowl.
Serve it with a freshly grilled chicken or grilled salmon.
Author of the Recipe
Dennis Lorenzo is both a personal and freelance chef living in the Philippines
Feed the Planet
Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC. Find out more at www.howtofeedtheplanet.com.