The following salad was made and shared at our Filipino Fiesta event. You can view details of the event HERE.
Talong at Kamatis
(Roasted Eggplant & Tomato Salad)
1 large eggplant
2 tablespoons finely minced parsley
5 medium-size tomatoes, chopped
2 tablespoons olive oil
1 cup finely minced onion
salt and pepper to taste
2 tablespoons finely minced parsley
5 medium-size tomatoes, chopped
2 tablespoons olive oil
1 cup finely minced onion
salt and pepper to taste
Preheat oven to 350 F. Peel eggplant and cut lengthwise into 1/2-inch-thick slices. Place on cookie sheet and bake until eggplant slices are tender; separate and let cool.
In a mixing bowl, combine eggplant, tomatoes, onion, parsley and oil. Add salt and pepper to taste. Serve cold.
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