Inihaw Na Talong
Grilled eggplants or inihaw na talong is a very Filipino dish that is a favorite of many, usually eaten at lunch with a lot of rice on the side. Filipinos love this dipped in vinegar and garlic seasoned with a little salt, sometimes spiced with labuyo peppers and eaten with bagoong (shrimp paste). It is enjoyed by many, whatever their walks of life is; rich, poor or in between. It is more enjoyed by people in the country who usually eat with the hand. Somehow, eating it with kamay (hand) makes it more enjoyable.
It is an inexpensive dish that can be eaten alone with lots of rice and bagoong or as a side dish with other dishes like meat and other vegetables that are served on the table. However, one thing is important to eat it with, and that is rice.
Grill the eggplants until skins are blistered and the flesh is soft. You may serve them as is, whole with the skins on.
Or if you want to serve them without the skin, put them in a plastic bag and let them sweat. When cooled a little, you can peel the skin off easily. You may do this in the sink under running water with a sieve or colander underneath to catch the skins.
If served whole, slice the skin or open it up and scoop a spoonful of eggplant. Then dip it in the pre-made dip of vinegar, crushed garlic with some salt. Add a little dab of bagoong if desired. Eat alternately with a spoon of rice or use your hand for a handful of rice mixed with bagoong and a pinch of the eggplant and a few drops of the vinegar dip.
Yum.
Kusina ni Norie 
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