4 medium-sized Filipino eggplants
6 Roma tomatoes, chopped
1 green mango, diced 1/4"
1/2 cup chopped white onion
4 tablespoon chopped cilantro
3 tablespoons lemon juice
2 tablespoons fish sauce
Grill the eggplants on charcoal or over a stove until they get charred, softened or cooked. Let cool. Remove skin and cut into 1/2". Mix the mango, tomato, eggplants, onion, and cilantro. Add the fish sauce and lemon juice. Mix well.
* Good accompaniment to any grilled or fried fish like salmon, tilapia, butterfish, or catfish.