Tinapa Toast Recipe

Heat a charcoal grill or grill pan over high heat. Grill bell peppers and eggplants until slightly charred and blistered. Place in a bowl and cover with a plate. Once cool enough to handle, peel off skins. Core bell peppers then slice into thin strips. Chop eggplants into small cubes.

Heat 1 tablespoon olive oil in a skillet over medium heat. Stir-fry tinapa then drain on paper towels.

Mix tinapa, bell peppers, eggplants, capers, and garlic in a bowl. Add enough olive oil to cover ingredients. Season with salt and pepper. Add bagoong balayan to taste, if using. Allow to rest overnight in the refrigerator for flavors to meld. Serve chilled or warm with baguette slices and lemons, if using, on the side.