EGGPLANT SALAD RECIPE
3 pieces large Chinese eggplant, grilled, peeled and cut into cubes
1/2 cup rice vinegar or regular white vinegar
1 large ripe tomato, sliced thin
1 medium-sized onion, sliced thin
Salt, sugar and ground black pepper to taste
Mix vinegar, salt, sugar and ground pepper in a bowl.
Taste test to get the desired sweet and sour taste.
Add eggplant, onion and tomato to the vinegar mixture and toss well.
Refrigerate for at least a couple of hour before serving.
Great with barbecue meat or grilled seafood.