Eggplant Salad Nigiri Sushi

Serve 6 to 8

1 large eggplant

3 tablespoons olive oil

1 ½ tablespoons spice bagoong

2 cups cooked sushi rice (recipe below)

1 tomato cut into small cubes diced mangoes, for garnish diced onions, for garnish wansuy (coriander), for garnish

  

• Slice the eggplant into small rectangles, about 1/4-inch thick and 2 inches long.
• Season eggplant with olive oil and grill over high heat until tender.
• Marinate the grilled eggplant slices with bagoong .
• Measure 1 to ½ tablespoons of cooked sushi rice and press and shape into small pillow shapes.
• Top each rice pillow with the marinated eggplant. Top with a few tomato cubes, diced mangoes, onions and wansuy.