Ingredients

The following ingredients have 4 Servings
  • 2 large eggplant
  • 1 cup grape tomatoes, halved (or 3 Roma tomatoes, chopped)
  • 2 salted duck eggs, peeled and chopped
  • 1 tablespoon green onions, chopped
  • 1/4 cup vinegar
  • 1 teaspoon fish sauce
  • 1 shallot, peeled and minced
  • pepper to taste

Instruction

  • With a knife or the tines of a fork, prick eggplant. 
  • Place eggplant directly on the gas stovetop over high flame and roast, occasionally rotating with tongs, until slightly softened and skin is evenly charred. 
  • Let cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop flesh.
  • In a serving platter, layer tomatoes, grilled eggplant, and salted eggs. 
  • When ready to serve, drizzle with vinegar dressing and gently toss to combine. Garnish with green onions.