Inihaw na Talong at Okra

Inihaw na Talong at Okra are my favorite vegetable side dish for barbecue or anything inihaw or grilled meats or seafoods. They are grilled side by side with the barbecued meat or grilled fish. And to complete the dish it is served with KBL the Ilocano acronym for kamatis (chopped tomatoes), bagoong (salted anchovies) and lasona (chopped onions). When ever I am at home with my family, I always try to have a barbecue with the family during the weekends. This is the time when every member of the family is at home. We normally have our barbecue lunch outdoor and eat with our hands. The magic word is “kakain sa labas”, which is to most Pinoy means to have a meal out in a restaurant. But to my family its and outdoor barbecue meal.

Ingredients:

6 medium size talong, eggplant
12 pieces okra, lady finger
2 medium size tomato, chopped
1 small size onion, chopped
bagoong na isda, salted anchovies

Cooking procedure:

Grill each eggplant until skin is charred, let cool. Remove skin of each eggplant and cut at about 2” crosswise. Grill each lady finger until skin is slightly burned, but not charred and let cool. Cut crosswise in halves each lady finger. Serve with chopped tomatoes and chopped onions with baggoong.