4 large eggplants(talong)
2 white onions, cubed
4 medium-sized tomatoes, cubed
2 pieces green pepper
2 tablespoons sauteed shrimp paste
1. Broil eggplants until skin are charred and blister.
2. Let it cool then peel off the skin and remove the crown and the stem.
1. In a bowl, mash lightly the eggplants with a fork then add onions, tomatoes and green pepper.
2. Serve with sauteed shrimp paste.