4 medium-sized eggplants
1 large onion, chopped
2 medium-sized tomatoes, cut into small cubes
2 tablespoon vinegar (of your choice)
salt and pepper to taste
1 red hot chili pepper, chopped (optional)
1. Grilled the eggplants for 10-15 minutes, or until the whole skin was charred.
2. Let it cool for a while before you remove the skin.
3. Cut the eggplant’s flesh into 1 1/2 inch then place in a serving bowl and mix with onion, tomatoes, vinegar and a pinch of salt and pepper. Garnish with chili pepper.
4. One of the best side dish to go along with fried/grilled fish.