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!
2tbsp "ginisang bagoong" or fish paste from a jar)
Instructions
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!