Eggplant relish

By Nanz

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Ingredients

6 medium eggplants
Juice of 3 clamansi
3 cloves garlic, crushed
1/4 cup vinegar
salt
Freshly ground black pepper
Diced tomato
Chopped spring onions to garnish

Details

Preparation

Step 1

Grill eggplants over medium heat until tender, about 15 minutes. peel and using the back of a spoon or a fork, mash eggplants finely. Sprinkle with calamansi juice and let stand for a few minutes.
In a small bowl, combine garlic and vinegar. Pour over the mashed eggplants. Season with salt and pepper. Mix well, if desired, garnish with tomato and spring onions .
Serve as relish for pochero and fried fish.