Pan-Roasted Eggplant with Salted Duck Egg Relish
This is my own creation using ingredients from my upbringing in the Philippines with a presentation inspired by my love of Mediterranean food. It's delicious -- salty, sweet, creamy, soft and velvety like butter. I hope you will try it!
- small pot
- saute pan
- 1 Japanese eggplant
- 2 salted egg, peeled and finely grated
- ½ of a small bunch of chives, thinly sliced
- 1 scallion, thinly sliced
- 2 tbsp "ginisang bagoong" or fish paste from a jar)
- Place 2 salted egg in a pot. Add water just enough to cover the eggs. Boil for 8 minutes. Remove from heat. Transfer eggs into a bowl with ice water. When eggs have cooled down, peel and wash any remaining eggshells. Using a grater with small holes, grate eggs like the size of grated cheese.
- While the eggs are boiling, trim off the eggplant stem, cut it in half lengthwise, then cut each half into thirds to make 6 pieces. Set aside. Slice the chives and scallions thinly. Set aside.
- In a pan, heat oil over medium/medium high heat. Place the eggplant in the pan and roast each side for 3 minutes. Remove from heat. Transfer to a plate.
- For each eggplant spread these layers on top: first - spread the "bagoong" or fish paste very thinly, second - spoon some grated eggs, third- sprinkle some scallions, fourth - sprinkle some chives. Enjoy!