1 onion (80g)2 salad tomatoes (200 g)1 small red bell pepper1 small green bell pepper2 spring onions (20g)1 green finger chili (siling pangsigang)6 eggplants (900g; approximately 150g/pc)1 tsp salt (5g)½ tsp ground black pepper (2g)
Peel and slice onion into thin rings. Divide into 4 portions.
Slice tomatoes crosswise into thin rings. Divide into 4 portions.
Cut the red and green bell peppers. Discard the inside membranes and seeds. Cut into ¼-inch cubes. Divide into 4 portions.
Chop the spring onions.
Slice the green finger chili. Discard the inside membrane and seeds. Cut crosswise into thin pieces.
Roast the eggplants directly over a flame until charred. Allow to cool. Peel the eggplants and discard the stems. Flatten with a fork.
Season with salt and pepper.
Lay one flattened eggplant on a chopping board. Cut with a 3-inch round cookie cutter.
Top with 1 portion of the onion rings and the tomatoes.
Sprinkle 1 portion of the chopped red and green bell peppers.
Top with another round eggplant piece. Repeat procedure with every level of eggplant.
Finish the layers with an eggplant.
Carefully arrange the portions on individual plates. Drizzle with coconut vinaigrette*. Garnish with the remaining portions of the red and green bell peppers, spring onions and green finger chili. Serve immediately or keep refrigerated until served.