2 pcs. med. size eggplant (long purple ones)
2 med. size tomatoes, sliced in wedges
1 pc. green onion or red onion, sliced
For the dressing:
3 tbsp. fish sauce or bagoong
2 tbsp. white vinegar
dash of black pepper or chillis
Boil eggpant (cut-off the stalks) in water until cooked. Remove from water and let it rest and cool. Cut or chop into bite-size pieces with the skin on. If you don’t like to eat the skin, cut in half vertically and scrape the meat. Set aside. Slice tomatoes into thin wedges. Slice green onions.
Mix in a deep bowl or in a shallow platter all of the above ingredients. Season with fish sauce, white vinegar and dash of pepper. Mix and toss lightly. If you want a spicy taste you can add chilli powder cut red chillis. Let stand for 15 minutes minutes in the ref. before serving.