My Tita Angeling , who is a 105 years old, but still very robust and so very senile, always prepares this salad whenever we go to her place in San Miguel, Manila.

Layered Eggplant Salad

Ingredients:
6 big eggplants (grilled, peeled and sliced into 1 inch segments)
6 regular red pedada peppers (grilled, peeled and cut into 1 inch strips)
2 white onions (peeled and sliced thinly lengthwise)
6 regular tomatoes (sliced into wedges and seeded)
4 red eggs (preferably, San Andres in K-Mart)
Garlic vinaigrette

Procedure:
1. Bed the eggplant at the bottom of small salad bowl. Top it with the peppers, then the tomatoes, then the onions and lastly, the roughly cut up red eggs.
2. Make your garlic vinaigrette.
-1/2 cup vinegar
-1 Tbsp. white sugar
-Salt & pepper to taste
-I head garlic (macerated finely )
-1/3 cup extra virgin olive oil
3. Shake all vinaigrette ingredients in a bottle.
4. Pour over layered salad. Make sure you move salad mass here and there with a fork for better absorption.
5. Cover with cling wrap and refrigerate overnight.

Tips:
- Best with grilled or any pinoy viand.
- Tuba vinegar adds a distinct flavor “nga daw ka native gid ya.”

Enjoy your layered eggplant salad and here’s a big hug from the Red Hot Mama.