Eggplant and Tomato Salad

Eggplant and Onion Salad

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

Nope. Those are NOT chunks of sinful fatty pork. :-)

With the kiddo at the school and his dad outstation… being home alone and cooking lunch for myself can be very challenging sometimes. I have to think about staying healthy to fight laziness otherwise I will be glued to my lappy all day. There’s leftover steak inside the fridge and I stumbled upon a huge eggplant in the vegetable rack. Hmm, that’s what I want. Still can’t get over with the hot chili oil I made the other day, I quickly concocted this salad dish.


Eggplant and Onion Salad
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
  • 1 large eggplant, cubed
  • 1 onion, thinly sliced
  • 2 to 3 tbsp soy sauce
  • 1 tsp brown sugar
  • 4 tbsp ringlets of chopped spring onion
  • Hot chili oil (optional)
  1. Heat oil in a pan. Fry eggplant cubes until golden brown and skin is crisp. Scoop them out, drain on paper towels and transfer into a serving platter.
  2. Discard some of the oil from your pan until you have just enough to saute onion rings.
  3. Cook onion until al dente. Add soy sauce and sugar. Turn off the heat.
  4. Combine the chopped spring onion and pour the mixture over cooked eggplant. Add as much chili oil as you like.


Voila! My lunch with rice and heated thin slices of steak on the sides.

Food Friday

My first time to join Food Trip Friday.

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

12 thoughts on “Eggplant and Onion Salad

  1. Yes, Lalaine, eggplants are notorious for absorbing a lot of oil when fried. I guess the only other way is to slice them thinly and fry lightly with batter until crispy.

    But glad you like it hehehe glistening with chili oil! Hot and spicy.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge