A traditional Filipino delicacy, red eggs are made from duck eggs which are buried in salt for several weeks to make them salty. They get their name from the color of the shells, which are dyed red, perhaps to distinguish them from other types of egg. The best red eggs are said to be from Pateros, a town known for its duck raising industry. In this salad, the saltiness of the red eggs is balanced by the eggplants, tomatoes and onion.

 

Red Salted Egg Salad Ingredients:

• 200 g (3 medium) eggplants (aubergines)

• 6 red eggs (salty eggs)

• 6 medium tomatoes, coarsely chopped

• 1 small onion, finely chopped

• Juice of 1 calamansi (optional)

• 1 tablespoon patis (fish sauce) (optional)

Red Salted Egg Salad Instructions:

• Grill the eggplants about 10 minutes on each side or until soft.
  

• Peel and slice and 2-cm (1-in) pieces.

• Peel eggs and slice into 2-cm (1-in) pieces.

• Toss together eggplants, eggs, tomatoes and onion in a salad bowl.
  

• Season with juice of calamansi and patis if desired.

• Serve with rice and fried fish, Tapa or Tocino.

Tags: delicacy, salad

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