Clearly, nothing I make can really faze my mom anymore. Speaking over the phone, I explained I was in the middle of making intestine skewers using eggplant, and her response was so tepid, I might as well have said I was folding laundry. Just routine activities you’d expect from me at this point. After making vegan anchovies, Korean blood sausages, and brain pate, what could really be more shocking? Thankfully, isaw is hardly disconcerting to begin with, aside from the animal components.

What Is Isaw?

Isaw is celebrated as one of the most popular street foods in the Philippines. Made from chicken or pig intestines marinated in soy sauce, vinegar, garlic, and chilies, they’re coiled onto skewers like incongruously delicate ribbons, and grilled over open flames until lightly charred, smoky, and just a little crisp at the edges.

Each skewer is a textural wonderland; chewy, bouncy, and perfect for those who appreciate a more engaging eating experience. They’re often dunked into a sharp vinegar dip, spiked with more chilies, onions, and a touch of lime.

Plant-Based Intestines? Try Eggplant!

Inspired by the blank canvas that is eggplant, I wanted to do something really special with the scant harvest of Japanese eggplants that came from my own backyard garden. Their firmer texture with very few seeds makes them an ideal candidate for more aggressive cooking like this, whereas large Italian globe eggplants would become a watery mess. Sliced into long, thin planks, they get a dunk in that flavorful marinade until soft enough to bend without breaking, threading gracefully onto sticks at will.

Short Cuts Without Cutting Corners

I did cut corners a bit when it came to cooking. Employing my trusty air fryer instead of a proper grill, perhaps they don’t have that same inimitable char, but they do gain a compellingly crisp finish, in no time at all, with very little mess.

Likewise, for the dipping sauce, I could simply repurpose the leftover marinade, since cross-contamination is a nonissue when we’re talking about basic veggies instead of meat drippings. Waste not, want not! Spike it with a bit of heat and citrus, and we’re in business.

Isaw, You-Saw, We-All-Saw

Are the results exactly like intestines? Absolutely not, I promise you that. No one would be fooled for a second. It is, however, a delicious interpretation inspired by traditional flavors that makes for a satisfying quick snack, starter, or side dish for a larger meal. Everyone can appreciate that. Made with care, creativity, and respect for where the original idea came from. It doesn’t need to be an exact replica to earn its place at the table.

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Yield: Makes 8 - 10 Skewers

Eggplant Isaw

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Recreate classic Filipino isaw with a plant-based twist, using grilled eggplant instead of intestines! They're easy, flavorful, and perfect as a snack or side dish.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

Eggplant Isaw:

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• 1/4 Cup White or Rice Vinegar
• 2 Tablespoons Soy Sauce
• 3 Cloves Garlic, Minced
• 1 Tablespoon Dark Brown Sugar, Firmly Packed
• 1/2 Teaspoon Ground Black Pepper
• 3/4 Pound Chinese Eggplant
• 1 Tablespoon Melted Coconut Oil

Sawsawan (Dipping Sauce):

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• Leftover Marinade, Above
• 1/4 Cup Finely Minced Red Onion
• 2 - 3 Bird’s Eye Chiles, Thinly Sliced
• 2 - 3 Tablespoons Lime Juice

Instructions

1. In a large bowl, mix together the vinegar, soy sauce, garlic, brown sugar, and black pepper. Stir well to combine.
   
2. Slice the eggplant lengthwise into planks, as thinly as possible; about an 1/8th of an inch. A mandoline would be the best way to get consistent results, if you've got one. Place the slices in the bowl, tossing gently to incorporate. Let marinate for 30 minutes, gently tossing every 10 minutes or so to make sure that all the slices soak in that goodness.
   
3. After 30 minutes, the eggplant should be soft and pliable. If it cracks when you try to bend it, it needs more time in the marinade. Take one slice at a time and thread it onto a skewer in a ribbon-like motion, weaving it back and forth. Stack up 3 - 4 slices to fill the skewer, leaving a space on the bottom clear to hold on to. Repeat until you've used up all the eggplant.
   
4. Place the skewers on an air fryer sheet lined with foil. Brush the eggplant skewers evenly with melted coconut oil. Air fry on bottom rack (if using an oven-style air fryer) at 375 degrees for 10 - 12 minutes, until lightly golden.
   
5. Meanwhile, for the sawsawan, take the leftover marinade and add the onion, chilies, and lime juice, to taste. Transfer to a dipping bowl.
   
6. Serve the skewers hot and dip to your heart's content!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Simply Organic, Black Pepper, 2.31 oz (65 g)
• 
  Eden Foods, Organic, Shoyu Soy Sauce, 10 fl oz
• 
  Nutiva, Organic Coconut Oil, Refined, 15 fl oz (444 ml)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 124Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 844mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.