ROBERTO'S EGGPLANT RELISH JAPANESE EGGPLANT
ROBERTO'S EGGPLANT RELISH
3 Japanese eggplant 1 Poblano pepper
1/2 cup onion, chopped
2/4 cup chopped cilantro 1 tomato, chopped
3/8 tsp. salt Dash of soy sauce or patis
This is a variation on a relish my Dad used to serve us. Broil eggplant and poblano pepper until all
sides are charred. Cool. Skin both eggplant and pepper. Remove most seeds from pepper (the more
seeds, the hotter the relish). Chop eggplant and pepper. Combine with rest of ingredients. Serve
this with broiled fish or chicken.
JAPANESE EGGPLANT
4-6 Japanese eggplant Rock salt Olive oil Crushed garlic to taste Chopped basil leaves Wine vinegar
Slice eggplant in 1/4 inch slices. Arrange on towel and sprinkle with rock salt. Let sit about 1
hour or until beads of water form on surface. Dry well, rubbing off salt. In a small amount of hot
olive oil, quickly fry eggplant until browned. Drain well on paper towels. Place a layer of eggplant
in a flat glass or ceramic casserole dish and sprinkle with crushed garlic, chopped basil and wine
vinegar. Repeat until all eggplant is used. Refrigerate at least 4 hours. Serve cold or at room
temperature.
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