Ingredients with Measurements:
- 2 large eggplants
- 1/2 cup of Sinamak vinegar
- 1/4 cup of chopped red onions
- 1/4 cup of chopped tomatoes
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
- 1/4 cup of chopped bell pepper
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. Preheat the grill or oven to 400°F.
2. Wash the eggplants and cut them into 1/2 inch slices.
3. Brush the eggplant slices with olive oil and season with salt and pepper.
4. Grill or roast the eggplant slices for 10-12 minutes or until they are tender and golden brown.
5. Remove the eggplant from the grill or oven and let them cool.
6. In a bowl, mix the Sinamak vinegar, red onions, tomatoes, cilantro, green onions, and bell pepper.
7. Add the grilled eggplant slices to the bowl and toss them with the vinegar mixture.
8. Season with salt and pepper to taste.
9. Serve the Sinamak Eggplant Salad immediately or chill it in the refrigerator for 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or oven: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Total fat: 10g
- Saturated fat: 1.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Total carbohydrates: 14g
- Dietary fiber: 6g
- Sugars: 6g
- Protein: 3g
Substitutions for ingredients:
- Sinamak vinegar can be substituted with apple cider vinegar or white vinegar.
- Red onions can be substituted with shallots or white onions.
- Tomatoes can be substituted with cherry tomatoes or sun-dried tomatoes.
- Cilantro can be substituted with parsley or basil.
- Green onions can be substituted with chives or leeks.
- Bell pepper can be substituted with jalapeno pepper or poblano pepper.
Variations:
- Add grilled chicken or shrimp to make it a complete meal.
- Add sliced avocado or mango for a sweet and creamy twist.
- Use different types of vinegar for a unique flavor.
Tips and tricks:
- Make sure to brush the eggplant slices with enough olive oil to prevent them from sticking to the grill or oven.
- Don't overcook the eggplant slices, or they will become mushy.
- Adjust the amount of Sinamak vinegar according to your taste preference.
Storage instructions:
- Store the Sinamak Eggplant Salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Sinamak Eggplant Salad in the microwave or oven until warm.
Presentation ideas:
- Serve the Sinamak Eggplant Salad on a bed of lettuce or arugula.
- Garnish with extra cilantro or green onions.
Pairings:
- Serve with grilled chicken or fish.
- Pair with a glass of white wine or iced tea.
Suggested side dishes:
- Garlic bread or pita bread.
- Roasted vegetables or sweet potato fries.
Troubleshooting advice:
- If the eggplant slices are too thin, they will cook too quickly and become burnt.
- If the eggplant slices are too thick, they will take longer to cook and become mushy.
Food safety advice:
- Wash your hands and utensils before and after handling raw vegetables.
- Make sure to cook the eggplant slices to an internal temperature of 165°F to kill any bacteria.
Food history:
- Sinamak vinegar is a popular condiment in the Philippines, made from coconut sap and spices.
Flavor profiles:
- The Sinamak Eggplant Salad has a tangy and savory flavor with a hint of sweetness from the grilled eggplant.
Serving suggestions:
- Serve the Sinamak Eggplant Salad as an appetizer or side dish.
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Region: Korean