This recipe that I am going to share to all of you is very basic yet healthy and nutritious. A young child can even manage to cook this at home. I used to call this dish as “Eggplant Salad”. Whenever I cook this in my kitchen, it would always remind me of my hometown where all the ingredients are fresh and abundant. You can even ask it to your neighbor’s backyard garden freely.


½ kilo eggplant

3 tablespoon thinly sliced ginger

4 pieces calamansi

1 onion

1 red bell pepper

¼ cup vinegar

salt to taste

sugar to taste


1. Put the eggplant into boiling water until it becomes cook.

2. Remove it in the cooking pan and mash it on a plate.

3. Extract the Calamansi juice and slice the onion, pepper and ginger.

4. Mix all together the ingredients in a bowl and season it with salt and sugar according to your desired taste.


  • Eggplant is very low in calories and fats but rich in soluble fiber content. 100g provides only 24 calories but contributes about 9% of RDA of fiber.
  • Research studies at the Institute of Biology Sao Paulo State University, Brazil showed that eggplant is effective in the treatment of high blood cholesterol.
  • It contains good amount of many essential B-complex group of vitamins such as patonthenic acid (B5), pyridoxine (Vitamin B6), thiamine (Vitamin B1), niacin (B3).
  • It’s also a good source of minerals like manganese, copper, iron and potassium.
  • The skin (deep blue/purple varieties) of aubergine has significant amount of phenolic flavonoid phyto-chemicals called anthocyanins.  Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.

~ by sherwinportillo on May 4, 2012.

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