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Eggplant Spinach Corn Ensalada

Eggplant Spinach Corn Ensalada

Healthy eating means yummy eating with this Eggplant Spinach Corn Ensalada. Packed with nutrients, with the texture and taste that everyone will love.


  • 4 pcs eggplant, medium sized
  • 1 medium-sized tomato, diced
  • 1 white onion, diced
  • 100 grams spinach leaves, raw
  • 1 can of Mega Prime Whole Kernel Corn
  • Salt and pepper to taste
  • 1 tbsp Vinegar, lemon, or calamansi (optional)


  1. Boil the eggplants in a pot of water until tender.
  2. Drain, then peel the eggplants and mash them with a fork in a plate.
  3.  Blanch the spinach leaves.
  4. Mix together spinach leaves and mashed eggplants with the tomatoes, onions, and Mega Prime kernel corn.
  5. Add a pinch of salt to taste. You can also add a tablespoon of vinegar, lemon juice or calamansi juice for a citrus taste.

Makes 4 servings. Cooking time: 15 – 20 minutes


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