filipino

Charred Eggplant Salad with Salted Egg and Tomatoes

Name: Charred Eggplant Salad with Salted Egg and Tomatoes
Yield: 1 serving
Cuisine: filipino
Ingredients: 243 g eggplant, whole; 53 g salted duck egg, chopped; 137 g tomato, diced; 38 g red onion, thinly sliced; 14 g cane vinegar; 11 g vegetable oil; 182 g cooked white rice; 0.76 g black pepper, ground

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

Lunch Dinner

easy

Balanced Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

75 g Carbohydrates

32 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

243g eggplant, whole 61 kcal
53g salted duck egg, chopped 214 kcal
137g tomato, diced 25 kcal
38g red onion, thinly sliced 15 kcal
14g cane vinegar 3 kcal
11g vegetable oil 97 kcal
182g cooked white rice 237 kcal
1g black pepper, ground 2 kcal

Cooking instructions

eggplant
Char eggplant directly over a gas flame or under a broiler, turning, until skin is blackened and flesh is soft, 10-15 minutes. Cool slightly, then peel.
eggplantcane vinegarblack pepper
Split eggplant and place on a plate. Drizzle with vinegar and season with black pepper.
eggplanttomatored onion
Scatter tomatoes and red onion over the eggplant.
salted duck eggvegetable oil
Top with chopped salted egg. Drizzle with oil and gently toss at the table so the egg coats the vegetables.
cooked white rice
Serve with warm rice as a full meal.