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Add a photoI like making this side dish whenever we have fried fish for dinner. It works well together.
Ingredients
- 8 pcs medium Eggplants
- 5 medium Tomatoes (cubed)
- 2 medium Red Onions (diced)
- 2 pcs siling haba (finger chili Peppers) (seeded and sliced)
- 1 tbsp bagoong (Shrimp Paste)
- 2 tbsps. Cane Vinegar
- pinch of ground white/black pepper
Directions
- Grill the eggplant until cooked and soft.
- Peel off the charred skin.
- Cut into bite sized.
- Toss all the ingredients together with the eggplant.
- Add more shrimp paste if desired.
- Refrigerate until ready to serve.
- *Best paired with fried fish or pork
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3792g | |
| Calories 898 | |
| Calories from Fat 58 | 6% |
| Total Fat 6.96g | 9% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1405mg | 59% |
| Potassium 8497mg | 243% |
| Total Carbs 210.49g | 56% |
| Dietary Fiber 109.9g | 366% |
| Sugars 97.56g | 65% |
| Protein 37.74g | 60% |
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