I spotted these organically grown mini-eggplants at the market days before I knew how I was going to end up cooking them. Typically used in a pinakbet, I was more drawn to their diminutive size and the possibilities of using them in a dish with more visual appeal. A few days later, I obtained some spectacular tomatoes from the Toscana Farms Stand in Silang Cavite and ended up making this “imbento” salad that turned out really well. First, roast the eggplants and peel off the skin. Next on a serving platter, place sliced tomatoes, the peeled eggplants, some slices of buffalo mozzarella, dabs of pesto and drizzle with some extra virgin olive oil. Season with some salt and pepper. If you want a touch of acidity, a drizzle of balsamic vinegar would work. This took a couple of minutes to assemble and it tasted absolutely wonderful. When the weather is really hot, I turn to salads for lunchtime nourishment whenever possible, and this is a great addition to the salad options in our home!