A sour sauce made of grilled eggplant, garlic and vinegar. Used in cocidos and as a side dish. See how easy it is to make perfectly grilled eggplant sauce with this great recipe.
- 14 oz (400 g) slender Asian eggplants (about 2 eggplants)
- 2 tablespoons Filipino vinegar (suka) or apple cider vinegar
- 1 clove garlic, minced Salt and freshly ground black pepper, to taste
1 Grill the eggplants whole with the skins intact, turning them several times so that the skins are charred and the flesh is tender, about 15 minutes. Halve the eggplants and scoop out the flesh. Mash the flesh with a fork until smooth.
2 Mix the eggplant flesh with the rest of the ingredients in a bowl. Serve in small bowls as a side dish.
Keeps in the refrigerator for a week.
Makes 11/2 cups (375 ml)
Preparation time: 5 mins