Asian Salad Recipes - Philippines Aubergine, Bitter Melon, Chili in Vinegar and Palm Sugar Dressing (Atsarang Talong at Ampalaya) Recipe

Ingredients 

• 1 small bitter melon

• 5 round green aubergines, quartered mixed seasonal salad 

For the marinade:

• 5 tablespoons white vinegar

• 1 tablespoon palm sugar

• 1 large red chili, thinly sliced

• 6 small garlic cloves, halved lengthwise

• 4 small shallots, roughly chopped

• 1 level tablespoon ginger that has been cut into fine matchsticks

Serves 4

---

Method

1. First make the marinade: in a large bowl, mix the vinegar and palm sugar and stir until the sugar dissolves. Stir in all the other marinade ingredients and mix well.

2. Halve the bitter melon lengthwise, scoop out the seeds, then cut it across into crescents about 5mm (1/4in) thick.

3. Add these to the marinade together with the aubergines. Leave to marinate for 1 hour, stirring occasionally.

4. At the end of this time, arrange the salad leaves in a bowl, pour over the contents of the bowl, mix well and serve.