Great for the vegetarians and a must for non-Filipinos.
- 4 large eggplants
- 6 pieces okra
- 6 large tomatoes, cut in wedges
- 1 big green mango, sliced into thin strips
- 2 salted eggs, sliced into wedges
Dressing:
- 1 cup bagoong alamang
- 1 head garlic, crushed and sliced
- 1 medium onion, sliced and chopped
- 1/2 cup vinegar
- 3 tablespoons sugar
Procedure:
- Broil eggplant and okra until cooked.
- Peel off the skin of eggplant and cut into desired length.
- Arrange eggplants, okra, tomatoes, green mangoes and sliced salted eggs on a salad platter.
- Set aside.
Prepare the dressing as follows:
- Fry garlic until golden brown and crisp.
- Set aside.
- Saute onion and bagoong alamang.
- Cook for 5 minutes.
- Add vinegar and sugar.
- Simmer for another 5 minutes.
- Serve on the side in a separate container, sprinkle with fried garlic.