Ingredients (serves 4 to 6)

4 eggplants
4 ripe tomatoes
2 red onions
2 tbsps vegetable oil
salt and black pepper
1 tsp dried tarragon
100 g feta cheese
1 tbsp bagoong (preferably sweet)
1/4 cup coconut or cane vinegar
1/4 cup vegetable oil
1 tbsp virgin coconut oil
1 tsp cayenne pepper
salt and black pepper

Directions

  1. In a bowl, mix together the bagoong, cayenne pepper and vinegar. Then, slowly pour in the coconut oil and vegetable oil in a small and steady stream, while mixing the vinaigrette with a whisk.  This may be done in a blender as well.
  2. Slice the eggplants on a bias, keeping the slices around 2 cms thick. Meanwhile, slice the onions and tomatoes into discs of the same thickness.
  3. Heat up the grill or grill pan. To check its readiness, place a hand about 10-12 inches over the grill.  If you can keep the hand over the flame for only 5 to 7 seconds, the grill is ready.
  4. Season the vegetables with salt, black pepper and vegetable oil. Place the vegetables at a diagonal on the grill.  After a minute, turn the vegetable slices over and grill for another minute.
  5. When all the vegetables are cooked, season with black pepper and tarragon. Pour in half of the vinaigrette, mix the salad and check the seasoning.  Add more vinaigrette as needed.
  6. Arrange the eggplant slices in circle, overlapping about 8 slices per plate. Top with 4 overlapping slices of tomato and two to three rings of onion.
  7. Cube some feta cheese and spread over the salad. Top salad with crispy dilis and serve some itlog na maalat on the side.
  8. Garnish with some chopped or torn parsley.