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
Author: Iska
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 1-2
Ingredients
- 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)
Instructions
- 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.
- Discard some of the oil from your pan until you have just enough to saute onion rings.
- Cook onion until al dente. Add soy sauce and sugar. Turn off the heat.
- 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.
My first time to join Food Trip Friday.
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.
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.
this looks yummy and easy to make; thanks for the recipe; will try it next time i have eggplants on hand
– cecile’s last blog ..We Are Ready To Move In!
wow! you really did a great job on that egg plant, until i read the disclaimer,I really thought it’s a pork fat.
– FoodTripFriday’s last blog ..FoodTripFriday#59
Looks yummy but not me its oily…Happy FTF!
– life’s journey’s last blog ..Food Trip Friday
So oily… But really looks delicious… Happy weekend!
– sheren-may’s last blog ..Sweet and Sour Parrot Fish
Awesome! I love eggplants and thank you for this wonderful recipe.
Is it just me? The glistening oil is what’s beckoning me to take a bite! I guess eggplants are cruel that way, they absorb a lot of oil when fried.
– lalaine’s last blog ..Mixed Berries with Mascarpone Cream
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.
Does look like pork…you’re a wonder Iska, you really would win those cooking challenges with your easy concoctions! just saw that you didn’t leave the chili oil out hehe. Happy weekend!
– Gizelle’s last blog ..Ham & Cheese & Macaroni au gratin
olalala that looks yummy..hmmm you give the idea.. i have an eggplant here.:)
– charmie’s last blog ..Skywatch Friday – Meditteranean Sunset
it looks so good..I wanna try this..
Ooh, you give me an idea of how to cook eggplants when it comes to frying.. mmm.. I miss this cook already..
thanks for sharing and happy FTF!
See yah…
– Cacai M.’s last blog ..* My FTF #22: Red Velvet Birthday Cake
very creative! i also experiment when i’m on my own.:p love the photos.
– luna miranda’s last blog ..Half-naked [Photo Hunt]
Looks yummy and I love eggplant.
– Ladynred’s last blog ..Trip to WSushi Japanese Restaurant