filipino

Grilled Eggplant with Salted Egg Tomato Relish

Name: Grilled Eggplant with Salted Egg Tomato Relish
Yield: 1 serving
Cuisine: filipino
Ingredients: 320 g eggplant, whole; 75 g salted duck egg, chopped; 180 g tomato, diced; 50 g red onion, finely chopped; 18 g cane vinegar; 22 g vegetable oil; 120 g cucumber, sliced; 1 g ground black pepper

This grilled dish pairs eggplant, whole with salted duck egg, chopped, tomato, diced and red onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

37 g Carbohydrates

51 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g eggplant, whole 80 kcal
75g salted duck egg, chopped 303 kcal
180g tomato, diced 32 kcal
50g red onion, finely chopped 20 kcal
18g cane vinegar 3 kcal
22g vegetable oil 194 kcal
120g cucumber, sliced 18 kcal
1g ground black pepper 3 kcal

Cooking instructions

eggplant
Grill or broil the eggplant until the skin is charred and the flesh is very soft, turning as needed, 10 to 14 minutes. Cool slightly.
eggplant
Peel off the skin and gently flatten the eggplant on a plate.
salted duck eggtomatored onioncane vinegarvegetable oilground black pepper
In a bowl, mix tomato, red onion, salted egg, vinegar, black pepper, and oil to make a chunky relish.
eggplantcucumber
Spoon the relish over the warm eggplant. Add sliced cucumber on the side for crunch.
Serve immediately as a hearty salad-style dish.