Aubergine, aka eggplant, is one of the most common backyard edible plants and it is the second vegetable mentioned in the ‘Bahay Kubo’ song. As nightshade, shade has been thrown to vegetables under this category as some believe that they cause inflammation and aggravate auto-immune disorders and arthritis. There’s no scientific proof for this yet though, so consume based on your discretion and preference.
It had been quite some time since I last enjoyed this purple veggie, but when I saw small ones being sold in the supermarket I go to, I just had to get myself some together with some small bitter gourd. I have this thing for small veggies, you see. I just find them so adorably cute (just like my #bhooiz). Hah. I’m not quite sure though why they’re more expensive than the long big ones. Any ideas?
When I talked to Nene over the phone and told her about my fresh produce haul, she said that the small bitter gourd is not as bitter as its bigger counterpart. Of course, I believed her and bit at the washed small bitter gourd only to find myself spitting it back out almost immediately. Hah. I’m not quite sure if it was less bitter but It was still too bitter for my liking. LOL.
I intended to use both small veggies in Paksiw na Tilapia (Vinegared Tilapia) because I remembered how ate Jinky, cook and owner of one of the eateries I used to frequent back when I was in uni, made her Paksiw na Bangus (Vinegared Milkfish). But then again, me being me, I wanted onions and tomatoes. So I ended up air-frying the said small aubergines together with a head of garlic and Pinaputok na Tilapia.
Today’s recipe is usually served as a side salad with shrimp paste for anything grilled. Aubergine Salad, aka Ensaladang Talong usually uses grilled eggplants, but this version is for the home cooks who don’t own a grill or are too lazy to set up their grill.
This does not call for shrimp paste but if you’re not vegan, then go ahead and serve this with shrimp paste or liquid bagoong, and enjoy it with your favourite grilled dish! Just remember not to add salt anymore.
And since it’s Thursday, time for Katutubo 101!
Ensalada - salad
Talong - aubergine/eggplant
Kamatis - tomato
Sibuyas pula/pulang sibuyas - red onion
Luya - ginger
Kalamansi - Philippine lime
Asin - salt
Pamintang durog - black pepper powder
Tubig/danum - water
ate - older sister
So, did you sing the 'Bahay Kubo' song when you started reading this post? Haha. How do you enjoy your aubergines? If you happen to find yourself making this salad, share it on IG @amreyskitchen (#amreyskitchen #amapolism #nightshades #bahaykubo). Remember, sharing is loving. Let’s keep spreading LOVE with Amrey’s Kitchen™ mindfully crafted recipes and creations!
#GREENingwithAmrey made deliciously easy.
Happy slicing and boiling, lovelies! #mettalove
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